Vegetarian Oven Baked Brown And Wild Rice With Eggplant Recipes

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EGGPLANT AND VEGETABLE RICE



Eggplant and Vegetable Rice image

I look at this dish as a great way to utilize random vegetables you have in your refrigerator or freezer. In the case of frozen vegetables, you can swap out as needed and use any frozen vegetables you have on hand. It can be made vegetarian and can also be a great side dish instead of an entree.

Provided by Scott Conant

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

Extra-virgin olive oil, as needed
3 medium eggplants, peeled and diced into 1-inch cubes
1 onion, chopped into small dice
Kosher salt
4 cloves garlic, minced
2 teaspoons roughly chopped fresh oregano
2 teaspoons smoked paprika
Pinch of crushed red pepper (optional)
2 cups basmati or jasmine rice
2 cups crushed tomatoes (fresh or canned)
3 cups frozen vegetables
3 cups vegetable or chicken stock or broth, heated until hot
Chopped basil leaves, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Lightly coat the bottom of a large ovenproof pot with olive oil and heat over medium heat. Add the eggplant and onions, season with salt, cover and cook, stirring or shaking the pot often, until the vegetables are tender, 6 to 7 minutes. If the vegetables stick to the pot, drizzle in more olive oil, as needed to loosen.
  • Add the garlic, oregano, smoked paprika and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add the rice and frozen vegetables and cook, stirring often, until the rice is lightly toasted, 2 to 3 minutes. Stir in the tomatoes until well combined. Stir in the frozen vegetables and season with salt. Ladle in enough stock to cover, then add about another 3/4 inch on top (amount will vary, depending on the size of your pot). Stir just to combine and bring the mixture to a boil. Taste and add more salt, if necessary.
  • Cover the pot and bake until all the liquid is absorbed into the rice, 12 to 15 minutes.
  • Remove from the oven and fluff the rice using a long fork (such as one used to hold a roast while carving). Be gentle so as not to mush the eggplant.
  • Place the pot back in the oven until the vegetables are warmed through, 4 to 5 minutes. Taste and add more salt, if needed. Garnish with chopped basil and drizzle olive oil over the top. Serve immediately.

OVEN BAKED VEGETARIAN RICE



Oven Baked Vegetarian Rice image

This recipe was passed onto me by a vegetarian friend and co-worker. She is moving back to Canada in a few days and passed on this recipe.....and I'm spreading the wealth! Her mom in Canada makes this as a side dish for each Canadian holiday but my friend and her husband enjoy it so much that they make it any day of the year. It's healthy and very simple. If you are not a vegetarian, you can add some cooked chicken breast to the dish.

Provided by TheDancingCook

Categories     Brown Rice

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 cups brown rice (or 1 cup of each type of rice, not minute rice) or 2 cups white rice (or 1 cup of each type of rice, not minute rice)
chopped vegetables, of your choice (celery, green peppers, onions, frozen peas, frozen corn, broccoli, etc)
1 1/4 ounces onion soup mix
3 tablespoons chicken bouillon or 3 tablespoons vegetable bouillon granules
1/4 cup olive oil or 1/4 cup vegetable oil
3 cups boiling water
4 tablespoons soy sauce (more or less, depends on your liking)

Steps:

  • Preheat oven at 350 degrees; chop veggies.
  • Mix all ingredients in a 2 quart casserole dish.
  • Bake for 1 hour.
  • For Vegetarian use Vegetable bouillon.

Nutrition Facts : Calories 333.6, Fat 11.2, SaturatedFat 1.6, Cholesterol 0.3, Sodium 1201.6, Carbohydrate 51.9, Fiber 2.6, Sugar 1.9, Protein 6.6

VEGETARIAN OVEN-BAKED BROWN AND WILD RICE WITH EGGPLANT



Vegetarian Oven-Baked Brown and Wild Rice with Eggplant image

Begin with Uncle Ben's® Rice and end up with a delicious vegetarian dish. Skillet browned with eggplant, garbanzo beans, and freshly chopped tomatoes.

Provided by Uncle Ben's

Categories     UNCLE BEN'S®

Time 1h45m

Yield 8

Number Of Ingredients 13

2 cups UNCLE BEN'S® Natural Whole Grain Brown Rice
1 cup diced onion
¼ teaspoon black pepper
¼ teaspoon turmeric
4 cups vegetable broth
1 small eggplant
1 cup plain yogurt
1 large tomato, chopped
1 (15 ounce) can navy beans
1 (15 ounce) can garbanzo beans
1 tablespoon olive oil
2 teaspoons minced garlic
½ teaspoon salt

Steps:

  • 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.
  • 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.
  • Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
  • 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.
  • Bake uncovered in a preheated 350 F oven for about 20 minutes.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 63.8 g, Cholesterol 1.8 mg, Fat 4.7 g, Fiber 6.8 g, Protein 13.7 g, SaturatedFat 0.7 g, Sodium 739.6 mg, Sugar 6.2 g

VEGETARIAN OVEN-BAKED BROWN AND WILD RICE WITH EGGPLANT



Vegetarian Oven-Baked Brown and Wild Rice with Eggplant image

Begin with Uncle Ben's® Rice and end up with a delicious vegetarian dish. Skillet browned with eggplant, garbanzo beans, and freshly chopped tomatoes.

Provided by Uncle Ben's

Categories     UNCLE BEN'S®

Time 1h45m

Yield 8

Number Of Ingredients 13

2 cups UNCLE BEN'S® Natural Whole Grain Brown Rice
1 cup diced onion
¼ teaspoon black pepper
¼ teaspoon turmeric
4 cups vegetable broth
1 small eggplant
1 cup plain yogurt
1 large tomato, chopped
1 (15 ounce) can navy beans
1 (15 ounce) can garbanzo beans
1 tablespoon olive oil
2 teaspoons minced garlic
½ teaspoon salt

Steps:

  • 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.
  • 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.
  • Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
  • 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.
  • Bake uncovered in a preheated 350 F oven for about 20 minutes.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 63.8 g, Cholesterol 1.8 mg, Fat 4.7 g, Fiber 6.8 g, Protein 13.7 g, SaturatedFat 0.7 g, Sodium 739.6 mg, Sugar 6.2 g

VEGETARIAN OVEN-BAKED BROWN AND WILD RICE WITH EGGPLANT



Vegetarian Oven-Baked Brown and Wild Rice with Eggplant image

Begin with Uncle Ben's® Rice and end up with a delicious vegetarian dish. Skillet browned with eggplant, garbanzo beans, and freshly chopped tomatoes.

Provided by Uncle Ben's

Categories     UNCLE BEN'S®

Time 1h45m

Yield 8

Number Of Ingredients 13

2 cups UNCLE BEN'S® Natural Whole Grain Brown Rice
1 cup diced onion
¼ teaspoon black pepper
¼ teaspoon turmeric
4 cups vegetable broth
1 small eggplant
1 cup plain yogurt
1 large tomato, chopped
1 (15 ounce) can navy beans
1 (15 ounce) can garbanzo beans
1 tablespoon olive oil
2 teaspoons minced garlic
½ teaspoon salt

Steps:

  • 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.
  • 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.
  • Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
  • 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.
  • Bake uncovered in a preheated 350 F oven for about 20 minutes.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 63.8 g, Cholesterol 1.8 mg, Fat 4.7 g, Fiber 6.8 g, Protein 13.7 g, SaturatedFat 0.7 g, Sodium 739.6 mg, Sugar 6.2 g

VEGETARIAN OVEN-BAKED BROWN AND WILD RICE WITH EGGPLANT



Vegetarian Oven-Baked Brown and Wild Rice with Eggplant image

Begin with Uncle Ben's® Rice and end up with a delicious vegetarian dish. Skillet browned with eggplant, garbanzo beans, and freshly chopped tomatoes.

Provided by Uncle Ben's

Categories     UNCLE BEN'S®

Time 1h45m

Yield 8

Number Of Ingredients 13

2 cups UNCLE BEN'S® Natural Whole Grain Brown Rice
1 cup diced onion
¼ teaspoon black pepper
¼ teaspoon turmeric
4 cups vegetable broth
1 small eggplant
1 cup plain yogurt
1 large tomato, chopped
1 (15 ounce) can navy beans
1 (15 ounce) can garbanzo beans
1 tablespoon olive oil
2 teaspoons minced garlic
½ teaspoon salt

Steps:

  • 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.
  • 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.
  • Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
  • 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.
  • Bake uncovered in a preheated 350 F oven for about 20 minutes.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 63.8 g, Cholesterol 1.8 mg, Fat 4.7 g, Fiber 6.8 g, Protein 13.7 g, SaturatedFat 0.7 g, Sodium 739.6 mg, Sugar 6.2 g

VEGETARIAN OVEN-BAKED BROWN AND WILD RICE WITH EGGPLANT



Vegetarian Oven-Baked Brown and Wild Rice with Eggplant image

Begin with Uncle Ben's® Rice and end up with a delicious vegetarian dish. Skillet browned with eggplant, garbanzo beans, and freshly chopped tomatoes.

Provided by Uncle Ben's

Categories     UNCLE BEN'S®

Time 1h45m

Yield 8

Number Of Ingredients 13

2 cups UNCLE BEN'S® Natural Whole Grain Brown Rice
1 cup diced onion
¼ teaspoon black pepper
¼ teaspoon turmeric
4 cups vegetable broth
1 small eggplant
1 cup plain yogurt
1 large tomato, chopped
1 (15 ounce) can navy beans
1 (15 ounce) can garbanzo beans
1 tablespoon olive oil
2 teaspoons minced garlic
½ teaspoon salt

Steps:

  • 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.
  • 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.
  • Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
  • 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.
  • Bake uncovered in a preheated 350 F oven for about 20 minutes.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 63.8 g, Cholesterol 1.8 mg, Fat 4.7 g, Fiber 6.8 g, Protein 13.7 g, SaturatedFat 0.7 g, Sodium 739.6 mg, Sugar 6.2 g

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