Thursday, March 6, 2014

Cumin Rice with Eggplant & Peas

Sometimes, on these chilly almost-spring days, I crave a good one-pot dish that is full of flavor and easy -- light and filling.  Add some Indian flavors combined with one of my all-time favorite cooked veggies and I'm set.  I found the original recipe here and tweaked it a tad.

Easy and delicious...and when done like I did it, quick, too!!  I served this with a salad topped with some white beans and called it good.

Leftovers fit really well in a tortilla for a quick lunch.  Just saying.

Cumin Rice with Eggplant & Peas
serves 6

  • 1 1/2 cups dry brown rice + 3 cups water for cooking
  • 4 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 ts powdered ginger
  • 1/4 tsp cinnamon
  • 1 lb eggplant, 1 inch cubes
  • 1 lg onion, chopped
  • 1 lg yellow/orange bell pepper, chopped
  • 1 can fire roasted diced tomatoes, with juice
  • 2 cups frozen peas
-- Cook rice in the water with the spices until done (in a rice cooker or on the stove is fine)
-- In a large skillet, saute the eggplant, onion, and bell pepper until soft
-- Add tomatoes and peas to skillet and heat through
-- When rice is done, mix into the skillet with veggies, season with salt and pepper to taste, and serve

**If you have 3 cups of brown rice already cooked, add the spices in with the veggies and just mix it all together. 

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