Vegetarian Oven-Baked Brown and Wild Rice with Eggplant Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 16, 2014
Excellent! Used regular brown rice. Substituted sour cream instead of yogurt. Added more spices-more turmeric, chili powder and cumin. Topped with cheese. Overall a delicious vegetarian recipe.
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Reviewed: Sep. 7, 2014
I really liked this recipe! I did make just a couple changes. I added mushrooms and used rice pilaf instead of Uncle Ben's. I also wish I had kept the skins on the eggplant for better presentation. But oh well.
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Reviewed: Mar. 5, 2012
Made this dish when I had some friends over. Since several people noted that it was rather bland I kicked up the spices, adding turmeric and paprika along with 1/2 a head of garlic. This seemed to give it a bit more pep, however I think I would season it even more a 2nd time around. Also, the left-overs heated up extremely well.
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Reviewed: Feb. 1, 2012
I really liked it. I thought the flavor of the vegetables really came out and I loved the dense yet fluffy texture of the rice. The flavor wasn't strong, so next time I might try to add a bit more spice, or some cheese as another rater suggested.
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Reviewed: Nov. 4, 2011
I made a few changes: excluded the onion, substituted kidney beans for red bean, substituted cumin for turmeric, added cheddar cheese The rice and yogurt mixture was a little bland. If I make this again I'll definitely use the onion and probably add a little more spice. I think the cheese was a necessary addition though. Overall, I think this is a good solid, healthy vegetarian meal.
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