Vegetarian Oven-Baked Brown and Wild Rice with Eggplant Recipe - Allrecipes.com
Vegetarian Oven-Baked Brown and Wild Rice with Eggplant Recipe
  • READY IN hrs

Vegetarian Oven-Baked Brown and Wild Rice with Eggplant

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    45 mins
  • COOK

    1 hr
  • READY IN

    1 hr 45 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 13, 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.

 
Most Helpful Critical Review
Aug 28, 2014

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.

 
Mar 05, 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.

 
Mar 07, 2015

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.

 
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.

 
Sep 07, 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.

 
Apr 15, 2015

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, a dash more of the turmeric, 3/4 teaspoon of the salt, and 1/2 teaspoon extra of the minced garlic. By doing that, I think it brought out more flavor without having to go overboard in anything. It was excellent. Super delicious and healthy vegetarian dish that's rich in flavor.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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