Cumin Rice With Eggplant And Peppers
Ingredients
1 1/2 C. brown rice
2 Tbsp. virgin olive oil
1 Tbsp. butter
1 eggplant (10 to 12 ounce(s)) cut in 1/2 inch cubes
1 medium onion cut into 1/4 inch squares
salt
1 small green bell pepper cut into 1/2 inch squares
1 small red or yellow pepper or a mixture cut into 1/2 inch squares
2 medium tomatoes; peeled seeded and cut into large pieces or
15 ounce canned tomatoes drained and cut into large pieces
4 tsp. ground cumin
1/2 tsp. turmeric
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/2 tsp. freshly ground pepper
1/4 C. chopped parsley or cilantro
3 C. water
Cooking Instructions
1 C. dried provolone (optional) or monterey jack or muenster cheese Rinse the rice, cover it with water and set it aside to soak while you prepare the rest of the vegetables. Preheat the oven to 375f. Warm the oil and butter in a large skillet. Add the eggplant and onion, salt them lightly, and rapidly sauté them to distribute the oil. Cook over medium heat until the eggplant is soft but not mushy, about 5 minutes. Add the peppers, tomatoes, spices (including the pepper), parsley and more salt to taste. Stir carefully, combining everything well. Drain the rice and add it to the pan along with 3 C. water. Turn up the heat to bring the water to a boil, then transfer everything to a baking dish, such as a large, earthenware gratin dish. Lay a piece of parchment over the top, cover with foil, and bake until the rice is done, about 45 minutes. Toss the diced cheese, if you’re using it, into the rice and serve. Serves 4 as a main course or 6 to 8 as a side dish.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)