Vegetarian Oven-Baked Brown and Wild Rice with Eggplant recipe

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Ingredients

2 cups UNCLE BEN'S® Natural Whole Grain Brown Rice
1 cup diced onion
¼ teaspoon black pepper
¼ 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
½ teaspoon salt

Nutrition Info

343.9 calories
carbohydrate: 63.8 g
cholesterol: 1.8 mg
fat: 4.7 g
fiber: 6.8 g
protein: 13.7 g
saturatedFat: 0.7 g
servingSize: -
sodium: 739.6 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

Begin with Uncle Ben's® Rice and end up with a delicious vegetarian dish. Skillet browned with eggplant, garbanzo beans, and freshly chopped tomatoes.

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