VEGETARIAN OVEN-BAKED BROWN AND WILD RICE WITH EGGPLANT

VEGETARIAN OVEN-BAKED BROWN AND WILD RICE WITH EGGPLANT image

Provided by @MakeItYours

Number Of Ingredients 12

2 cups UNCLE BEN'S® Natural Whole Grain Brown Rice
1 cup onion, diced
1/4 tsp. black pepper
1/4 tsp. turmeric
1 small eggplant
1 cup plain yogurt
1 large tomato, diced chopped
1 can navy beans (15 oz.)
1 can garbanzo beans (15 oz.)
1 Tbsp. olive oil
2 tsp. garlic, minced
1/2 tsp. salt

Steps:

In a saucepan, sauté 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 degrees F oven for about 20 minutes.