Vegetarian Oven-Baked Brown and Wild Rice with Eggplant
Begin with Uncle Ben's® Rice and end up with a delicious vegetarian dish. Skillet browned with eggplant, garbanzo beans, and freshly chopped tomatoes.
Preparation Time
45 mins
Cooking Time
60 mins
Total Time
1 hr 45 mins
Calories
344 Calories
Recipe Instructions
Step 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.
Step 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.
Step 3
Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
Step 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.
Step 5
Bake uncovered in a preheated 350 F oven for about 20 minutes.
Ingredients
½ teaspoon salt
1 cup plain yogurt
1 tablespoon olive oil
1 cup diced onion
2 teaspoons minced garlic
1 large tomato, chopped
4 cups vegetable broth
1 (15 ounce) can navy beans
1 small eggplant
¼ teaspoon black pepper
1 (15 ounce) can garbanzo beans
2 cups UNCLE BEN'S® Natural Whole Grain Brown Rice