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Рецепт Cumin Rice With Eggplant And Peppers
by Global Cookbook

Cumin Rice With Eggplant And Peppers
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  Порций: 4

Ингредиенты

  • 1 1/2 c. Brown rice
  • 2 Tbsp. Virgin extra virgin olive oil
  • 1 Tbsp. Butter
  • 1 x Eggplant (10-12 ounce) cut in 1/2-inch cubes
  • 1 med Onion cut into 1/4-inch squares Salt
  • 1 sm Green bell pepper, cut into 1/2-inch squares
  • 1 sm Red or possibly yellow pepper or possibly a mix, cut into 1/2-inch squares
  • 2 med Tomatoes, peeled, seeded and
  • 15 ounce -Canned Tomatoes, liquid removed and cut into large pcs
  • 4 tsp Grnd cumin
  • 1/2 tsp Turmeric
  • 1/4 tsp Grnd ginger
  • 1/4 tsp Grnd cinnamon
  • 1/2 tsp Freshly grnd pepper
  • 1/4 c. Minced parsley or possibly cilantro
  • 3 c. Water
  • 1 c. Dry provolone (optional) =Or possibly=- Monterey Jack =Or possibly=- Muenster cheese

Инструкции

  1. 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. Hot the oil and butter in a large skillet. Add in the eggplant and onion, salt them lightly, and rapidly saute/fry them to distribute the oil. Cook over medium heat till the eggplant is soft but not mushy, about 5 min. Add in the peppers, tomatoes, spices (including the pepper), parsley and more salt to taste. Stir carefully, combining everything well. Drain the rice and add in it to the pan along with 3 c. 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 till the rice is done, about 45 min. Toss the diced cheese, if you're using it, into the rice and serve.
  2. Serves 4 as a maincourse or possibly 6 to 8 as a side dish.