VEGETARIAN OVEN-BAKED BROWN AND WILD RICE WITH EGGPLANT

Vegetarian Oven-Baked Brown and Wild Rice with Eggplant image

Begin with Uncle Ben's® Rice and end up with a delicious vegetarian dish. Skillet browned with eggplant, garbanzo beans, and freshly chopped tomatoes.

Provided by Uncle Ben's

Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®

Time 1h45m

Yield 8

Number Of Ingredients 13

Ingredients

2 cups UNCLE BEN'S® Natural Whole Grain Brown Rice
1 cup diced onion
¼ teaspoon black pepper
¼ teaspoon turmeric
4 cups vegetable broth
1 small eggplant
1 cup plain yogurt
1 large tomato, chopped
1 (15 ounce) can navy beans
1 (15 ounce) can garbanzo beans
1 tablespoon olive oil
2 teaspoons minced garlic
½ teaspoon salt

Steps:

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.
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.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 63.8 g, Cholesterol 1.8 mg, Fat 4.7 g, Fiber 6.8 g, Protein 13.7 g, SaturatedFat 0.7 g, Sodium 739.6 mg, Sugar 6.2 g