Middle Eastern Cumin Rice With Eggplant & Peppers Recipe - Food.com

Name: Middle Eastern Cumin Rice With Eggplant & Peppers Recipe - Food.com
Total time: 80 min
Ingredients: 1 1/2 cups brown rice; 2 tablespoons virgin olive oil; 1 tablespoon butter; 12 ounces eggplants, cut in 1/2-inch cubes; 1 onion (medium-sized, cut in 1/4-inch squares); salt, to taste; 1 green bell pepper (small, cut in 1/2-inch squares); 1 red bell pepper (small, cut into ½ inch squares); 2 medium tomatoes, peeled, seeded and cut into large pieces or 1 (15 ounce) can tomatoes, drained and cut into large pieces; 4 teaspoons ground cumin; 1/2 teaspoon turmeric; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; 1/2 teaspoon fresh ground pepper; 1/4 cup cilantro, chopped (can substitute parsley); 3 cups water

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I love rice casseroles but can't find many that employ brown rice (which we prefer both for taste and health reasons). This one is super healthy and

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.

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Ingredients

1 1/2 cups brown rice
2 tablespoons virgin olive oil
1 tablespoon butter
12 ounces eggplants, cut in 1/2-inch cubes
1 onion (medium-sized, cut in 1/4-inch squares)
salt, to taste
1 green bell pepper (small, cut in 1/2-inch squares)
1 red bell pepper (small, cut into ½ inch squares)
2 medium tomatoes, peeled, seeded and cut into large pieces or 1 (15 ounce) can tomatoes, drained and cut into large pieces
4 teaspoons ground cumin
1/2 teaspoon turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon fresh ground pepper
1/4 cup cilantro, chopped (can substitute parsley)
3 cups water