Cumin rice with eggplant& peppers

 
                     CUMIN RICE WITH EGGPLANT & PEPPERS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
                 Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Brown rice
    2       tb           Virgin olive oil
    1       tb           Butter
    1                    Eggplant (10-12 oz)
                         - cut in 1/2-inch cubes
    1       md           Onion
                         - cut into 1/4-inch squares
                         Salt
    1       sm           Green bell pepper
                         - cut into 1/2-inch squares
    1       sm           Red or yellow pepper
                         - or a mixture,
                         - cut into 1/2-inch squares
    2       md           Tomatoes -- peeled, seeded and
                         -cut into large pieces -OR-
   15       oz           -Canned Tomatoes, drained
                         -and cut into large pieces
    4       ts           Ground cumin
      1/2   ts           Turmeric
      1/4   ts           Ground ginger
      1/4   ts           Ground cinnamon
      1/2   ts           Freshly ground pepper
      1/4   c            Chopped parsley or cilantro
    3       c            Water
    1       c            Dried provolone (optional)
                         -ÿÿMonterey Jack
                         -ÿÿMuenster cheese
 
   RINSE THE RICE, cover it with water and set it aside to soak while you
   prepare the rest of the vegetables. Preheat the oven to 375F. Warm the oil
   and butter in a large skillet. Add the eggplant and onion, salt them
   lightly, and rapidly saute them to distribute the oil. Cook over medium
   heat until the eggplant is soft but not mushy, about 5 minutes. Add the
   peppers, tomatoes, spices (including the pepper), parsley and more salt to
   taste. Stir carefully, combining everything well. Drain the rice and add it
   to the pan along with 3 cups water. Turn up the heat to bring the water to
   a boil, then transfer everything to a baking dish, such as a large,
   earthenware gratin dish. Lay a piece of parchment over the top, cover with
   foil, and bake until the rice is done, about 45 minutes. Toss the diced
   cheese, if you're using it, into the rice and serve. Serves 4 as a main
   course or 6 to 8 as a side dish.
   
   DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
  
 
 
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