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Cumin Rice with Eggplant and Peppers

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Cumin Rice with Eggplant and Peppers

Serves 4

Ovo/lacto with vegan options

 

1 1/2 cup brown rice

2 Tbsp olive oil

1 Tbsp butter or vegan margarine

1 eggplant (10-12 oz), cut in 1/2 " cubes

1 medium onion, diced small

Salt

1 small green bell pepper, diced

1 small red or yellow pepper, diced

2 medium tomatoes or 15 oz. canned omatoes (drained),

peeled, seeded and cut in large pieces

1 to 2 tsp ground cumin [ed.--originally called for 4 tsp.!!]

Several diced cayennes or serranos, red or green

1/2 tsp turmeric

1/4 tsp ginger

1/4 tsp cinnamon

1/2 tsp pepper

1/4 cup chopped parsley or cilantro

3 cups water

1 cup grated provolone, Monterey Jack or

Muenster (optional)

 

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, chiles, spices (including pepper), parsley

and more salt if needed, 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 paper 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.

Source: Unknown; I got it from Preston Pittman on

asiancuisine . Chilefied by me.

 

Rain

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