Vegetarian Oven-Baked Brown and Wild Rice with Eggplant

Vegetarian Oven-Baked Brown and Wild Rice with Eggplant Begin with Uncle Ben’s® Rice and end up with a delicious vegetarian dish. Skillet browned with eggplant, garbanzo beans, and freshly chopped tomatoes.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 45 mins

    COOK : 1 hr

    TOTAL : 1 hr 45 mins

    SERVING : 8

    YIELD : 8 servings

  • 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.

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  • 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.

  • Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.

  • 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.

  • Bake uncovered in a preheated 350 F oven for about 20 minutes.

Per Serving: 344 calories; protein 13.7g; carbohydrates 63.8g; fat 4.7g; cholesterol 1.8mg; sodium 739.6mg.