Advertisement
Ingredients
2 tablespoons olive oil
½ cup finely chopped onions
1 teaspoon finely chopped garlic
1 ½ cups eggplant, peeled and cut into ¼-inch cubes
1 cup converted rice
1 bay leaf
1 ½ cups water
⅛ teaspoon red pepper flakes
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
43 grams carbs; 254 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 1 gram fiber; 457 milligrams sodium; 4 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the olive oil in a heavy saucepan. Add the onions, the garlic and the eggplant. Cook briefly, stirring, until wilted.
- Step 2
Add the rice and stir to blend. Add the bay leaf, the water and the pepper flakes, salt and pepper to taste. Bring to a boil, stirring, cover tightly and simmer for 17 minutes.
- Step 3
Uncover, remove the bay leaf and stir with a fork to fluff.
Private Notes
Comments
This left a lot to be desired. If you like the taste of bay leaf, I suppose you would like this. Not everyone has that type of rice on hand. We had regular rice but decided to try farro. What a mush. We had to add in fresh scape pesto and fresh mozzarella to make this palatable. And even then it was just a bowl of mush.