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
- 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.