Vegetarian Oven-Baked Brown And Wild Rice With Eggplant Recipe

Name: Vegetarian Oven-Baked Brown And Wild Rice With Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups UNCLE BEN'S(R) Natural Whole Grain Brown Rice; 1 cup diced onion; 1/4 teaspoon black pepper; 1/4 teaspoon turmeric; 4 cups vegetable broth; 1 small eggplant; 1 cup plain yogurt; 1 large tomato, chopped; 1 (15 ounce) can navy beans; 1 (15 ounce) can garbanzo beans; 1 tablespoon olive oil; 2 teaspoons minced garlic; 1/2 teaspoon salt

Servings: persons

2 cups UNCLE BEN'S(R) Natural Whole Grain Brown Rice
1 cup diced onion
1/4 teaspoon black pepper
1/4 teaspoon turmeric
4 cups vegetable broth
1 small eggplant
1 cup plain yogurt
1 large tomato, chopped
1 (15 ounce) can navy beans
1 (15 ounce) can garbanzo beans
1 tablespoon olive oil
2 teaspoons minced garlic
1/2 teaspoon salt

1
In a saucepan, saute the onion in the oil until it has lightly browned. Add the garlic, salt, pepper and turmeric. Add rice and broth, bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
2
While the rice is cooking, peel and cut the eggplant into 1/4-inch slices. Sprinkle with salt and set aside for about 10 minutes. Rinse and pat dry.
3
Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
4
Once the rice is cooked, mix in yogurt and transfer mixture to a large shallow casserole dish. Spread the navy and garbanzo beans over the rice and then top with layer of eggplant and chopped tomatoes.
5
Bake uncovered in a preheated 350 F oven for about 20 minutes.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups UNCLE BEN'S(R) Natural Whole Grain Brown Rice, 1 cup diced onion, 1/4 teaspoon black pepper, 1/4 teaspoon turmeric, and more.

Yes, Vegetarian Oven-Baked Brown And Wild Rice With Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Oven-Baked Brown And Wild Rice With Eggplant

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