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Eggplant and Mushrooms with Wild Rice
SUBMITTED BY:
ES4132
PHOTO BY:
DEBUTSEA
"A combination of eggplant, mushrooms, and wild rice in a creamy sauce. A rich and hearty side dish perfect with poultry, pork, or wild game."
RECIPE RATING:
Read Reviews
(15)
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PREP TIME
10 Min
COOK TIME
30 Min
READY IN
40 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons butter
3 tablespoons olive oil, divided
1 large eggplant, peeled and cubed
1 medium onion, chopped
8 ounces fresh mushrooms, sliced
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon Italian seasoning
1 cup chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup half-and-half or light cream
1 cup cooked wild rice
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DIRECTIONS
Heat butter and 1 tablespoon of olive oil in a large skillet. Add the eggplant, and fry until tender, about 5 minutes. Remove eggplant from the skillet, and keep warm.
Add the remaining 2 tablespoons of olive oil to the skillet, and fry the onion and mushrooms until tender, about 5 minutes. Return the eggplant to the pan, and season with garlic, salt, pepper, and Italian seasoning. Cook and stir for one minute to blend the flavors.
Stir in the chicken broth, and simmer for about 5 minutes, until most of the liquid is reduced or absorbed. Stir in cream of mushroom soup, half-and-half cream, and cooked wild rice. Simmer over low heat for 15 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper if desired.
FOOTNOTES
To Cook Wild Rice
For each cup of wild rice, use 3 cups of water. Bring to a boil, cover, and simmer over low heat until tender, 45 to 50 minutes. This will yield 3 cups of cooked rice.
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REVIEWS
Reviewed on Nov. 25, 2004 by ALYSTA
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ALYSTA
Nov. 25, 2004
I have to admit, I decided to go for an ethnic twist to this one, so I substituted coconut milk for half and half, and used cumin, curry, ginger, and garam masala in place of the salt/pepper/seasoning. It was awesome! Very hearty, filling, and easy to make! Thank You!
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7 users found this review helpful
I have to admit, I decided to go for an ethnic twist to this one, so I substituted coconut...
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Reviewed on Mar. 18, 2006 by daikaisho
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daikaisho
Mar. 18, 2006
This recipe was actually quite excellent when I made it. However, I did alter the ingredients slightly, omitting the italian seasoning and light cream and substituting fresh basil and oregano and half a cup of sour cream. I also used a strong-flavored mushroom broth in place of the chicken broth.
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3 users found this review helpful
This recipe was actually quite excellent when I made it. However, I did alter the ingredients...
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Reviewed on Dec. 24, 2004 by DEBUTSEA
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DEBUTSEA
Dec. 24, 2004
Sooo good. Works as a main dish as well as a side dish. I actually followed Alysta's variation on this recipie, and added cashews as well. It was a hit! Thank you both for saving Christmas Eve dinner!
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2 users found this review helpful
Sooo good. Works as a main dish as well as a side dish. I actually followed Alysta's variation...
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Reviewed on Jun. 13, 2008 by
Pesco
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Pesco
Jun. 13, 2008
Simply awesome. The only thing I changed was to make it vegetarian by substituting vegetable broth. Will definitely make this again!
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1 user found this review helpful
Simply awesome. The only thing I changed was to make it vegetarian by substituting vegetable...
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Reviewed on Jul. 29, 2006 by Amirra's mom
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Amirra's mom
Jul. 29, 2006
My husband loves veggies and I love rich foods, this is the best marriage of the two. I double the amount of rice to make it less soupy; and vegetable broth can be easily substituted for chicken broth.
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1 user found this review helpful
My husband loves veggies and I love rich foods, this is the best marriage of the two. I double...
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Reviewed on Apr. 23, 2005 by HMICHAUD
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HMICHAUD
Apr. 23, 2005
I thought this was kinda a plain and a mushy texture. I put the mixture over pan fried chx and it was just okay. I don't think I'll make it again.
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1 user found this review helpful
I thought this was kinda a plain and a mushy texture. I put the mixture over pan fried chx...
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Reviewed on Jan. 20, 2005 by stuffcrab1
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stuffcrab1
Jan. 20, 2005
absolutely tongue titilating!!!!!! WONDERFUL!
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1 user found this review helpful
absolutely tongue titilating!!!!!! WONDERFUL!
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Reviewed on Apr. 21, 2008 by
Bonnie
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Bonnie
Apr. 21, 2008
I added white meat cooked chicken breast to my recipe and instead of adding cream of mushroom soup I used a can of cream of chicken.Was really a great recipe.
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0 users found this review helpful
I added white meat cooked chicken breast to my recipe and instead of adding cream of mushroom...
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Reviewed on Jan. 12, 2008 by alyson_a
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alyson_a
Jan. 12, 2008
This was unusual but tasty. I would make this again. I added some frozen peas to mine as well. Served with some breaded baked chicken. My 16 month old loved it (he's not a typical toddler....he'll eat just about anything!).
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0 users found this review helpful
This was unusual but tasty. I would make this again. I added some frozen peas to mine as well....
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Reviewed on Oct. 31, 2007 by kelley
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kelley
Oct. 31, 2007
what an awesome dish to use up my extra eggplant ! extremely rich, so went perfect with a loaf of brown bread. i can't wait to make this for my vegetarian sister. and btw: i used cottage cheese instead of cream (because that's what i had) and 2 cups chicken-flavored wild rice-a-roni instead of regular rice (because that's what i had).
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0 users found this review helpful
what an awesome dish to use up my extra eggplant ! extremely rich, so went perfect with a...
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