Wednesday, June 20, 2012

Cumin Rice Vegetable Bake

This dish was so delicious, lots of flavor, textures, very colorful, and incredibly versatile, as you can ultimately throw in any vegetables you have on hand. Although I went for a more Mediterranean dish packed with lots of veggies, and good nutrients from the whole grain, brown rice. This could be a great side dish to accompany some chicken or simply main dish by adding beans, such as garbanzo, or meat either while it bakes, or mix it in later.      

Cumin Rice Vegetable Bake: (4-6 servings)
Adapted from Fatfree Vegan 
1  cups brown rice
1 medium eggplant, cut into cubes
1 medium onion, diced
2 tomatoes, diced
1 cup mushrooms, sliced
1 garlic clove, minced
4 teaspoons ground cumin
1/2 fennel
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/2 teaspoon ground black pepper
sprinkle of red chili flakes
1/4 tsp dried parsley or 1/4 cup fresh
2 cups water
1 1/2 cups fresh or frozen (thawed) green peas
1 cup seeded olives

Preheat oven to 375 F. Pour rice in a bowl and cover it with water and allow to soak while you cook the vegetables.
Heat a large skillet with oil or cooking spray over medium-high heat. Add eggplant and onion, salt them lightly, and cook, stirring often until eggplant is soft but not mushy (about 5 minutes). Next, toss in mushrooms, garlic tomatoes, seasonings, spices, and more salt to taste and combine well and let cook for a few minutes. Drain the water from the rice and add the rice to the pan along with 2 cups water. Increase the heat to high, bringing it to a boil.
After it reaches a boil, transfer it into a large baking dish. Place a piece of parchment paper over the rice and then cover tightly with foil. Bake until the rice is cooked, about 50-55 minutes. Remove from the oven, stirring in peas and olives. Now allow the dish to rest for 5 minutes before serving.

Cook eggplant and onion, then combine the rest of vegetables 
& seasonings, except peas and olives.
Drain rice and add to pan, mix well and bring to a boil.
Pour mixture into a baking dish, cover & bake for 50-55 minutes.
Combine olives and peas into rice bake and let sit 5 minutes before serving.

Buen Provecho!

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