Sunday, March 28, 2010

Easy Brown Rice & Veggie Bake

This recipe is very simple, it requires a few minutes of active cooking, but mostly you just mix and bake! This dish is also very healthy: whole grains, veggies, and almost no fat. It is hearty enough to have as a main course along with a nice green salad, but it also makes a great side dish (we had ours with chipotle roasted chicken - I'll be posting that scrumptious recipe soon!). To give credit where credit is due I drew heavily from this recipe.

Brown Rice and Veggie Bake:*
1 1/2 Cups Brown Rice (I used Brown Basmati)
1 Medium Eggplant
1 Medium Onion
2 Medium Carrots
1 Tablespoon Olive Oil
1 (15oz) can diced tomatoes - with the juice
3 teaspoons ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1/4 cup chopped cilantro
1 Tablespoon + 1/2 teaspoon sea salt, divided
3 Cups Water or Broth
1 Cup Frozen Peas

1) Put the rice in a bowl, cover it with water and let it soak while you prepare the vegetables.
2) Peel the eggplant, cut it into thick slices, sprinkle all over with 1 tablespoon salt, place in a strainer or colander over a bowl (you need the bowl to collect the liquid that will drain off the eggplant). Let it sit for 30 minutes - this process will remove any bitterness from the eggplant. After 30 minutes, thoroughly rinse the eggplant to remove the salt.
3) Dice the eggplant, onions, and carrots into 1/2 inch pieces.
4) Heat 1 Tablespoon of olive oil in a medium-sized pot over medium heat. Add the onions, eggplant and carrots. Cook for 5 minutes, stirring often.
5) Add the tomatoes, cumin, turmeric, ginger, cinnamon, red pepper, cilantro, remaining 1/2 teaspoon of salt, water or broth, and rice. Increase heat to high until the mixture comes to boil (you may want to taste the liquid to ensure it has enough salt).
6) Once the mixture comes to a boil, pour it into a large baking dish (I used a 13 X 9 inch glass baking dish), cover the dish tightly with foil.
7) Bake for 60-75 minutes at 375 degrees, until the rice is cooked.
8) Bring 2 cups of water to a boil, add the frozen peas, cook 1 minute, drain.
9) Add the peas to the rice and serve!

*You can easily modify the recipe to include whatever veggies you happen to have on hand. Swap the eggplant for zuchinni (skip step 2 if you make that substitute), add in some mushrooms or bell pepper, and use corn as a substitute for the peas. I also think beans or lentils would be a nice addition, this would make the dish an even more satisfying vegetarian meal.

**Also, sorry for the blurry picture I'm having camera issues - basically I need to bite the bullet and buy a new one - but I'm a poor grad student!

By the way, I've included this recipe as part of several weekly recipe sharing events: Slightly Induglent Tuesday, Tempt my Tummy Tuesday, and Tuesdays at the Table. Check out all the great recipes other bloggers have contributed!

1 comment:

  1. Could your blog be the next "Pioneer Woman"? Maybe so. Your food always sounds amazing! When are you all coming to Denison again? Luv ya!