Vegetarian Oven-Baked Brown and Wild Rice with Eggplant

Vegetarian Oven-Baked Brown and Wild Rice with Eggplant

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

1 h 45 m servings 344 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 63.8g
  • 21%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 740 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
  4. 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.
  5. Bake uncovered in a preheated 350 F oven for about 20 minutes.

Reviews

Read all reviews 7
  1. 16 Ratings

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Most helpful positive review

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 mo...

Most helpful critical review

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 t...

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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 t...

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 seeme...

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 mo...

Takes a little while to do the prep and to cook, but WELL worth it. The texture of everything combined is absolutely perfect! To give it a little extra flavor I did 1/2 teaspoon of black pepper,...

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.

I have heart issues, so this recipe with low fat and low salt is just right for me. I will add more spices as other reviews suggested.

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 presentati...