Recipe by Uncle Ben's®
"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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UNCLE BEN'S® Natural Whole Grain Brown Rice
1 (15 ounce) can
1 (15 ounce) can
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.
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.
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.
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 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Oven-Baked Brown and Wild Rice with Eggplant
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 42
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