 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | cup | Rice, brown, medium-grain | 1/3 | tablespoon | olive oil | 1/2 | pat (1" sq, 1/3" high) | butter | 1 | cup, cubes | Eggplant - 10 oz, cut into 1/2 in cubes | 1/4 | small | Onion, chopped | 1 1/4 | ring (3" dia, 1/4" thick) | green pepper, cut into 1/2 in squares | 1 1/4 | ring (3" dia, 1/4" thick) | red bell peppers, cut into 1/2 in squares | 1/4 | cup cherry tomatoes | Tomatoes, chopped | 1/4 | tablespoon | Spices, ground cumin | 1/8 | teaspoon | tumeric | 1/8 | teaspoon | ground ginger | 1/8 | teaspoon | cinnamon, ground | 1 3/4 | dash | black pepper, ground | 1/3 | plants | cilantro, fresh, chopped | 1/3 | cup | chicken broth, fat free, low sodium | 1/3 | cup | tofu (block 1lb) |
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Steps
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Sequence
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Step
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| | 1 | Rinse rice, cover with water, and set aside to soak while you prepare the rest of the vegetables | | 2 | Preheat oven to 375 degrees | | 3 | Warm oil and butter in skillet. Add eggplant and onion. Cook until eggplant is soft, but not mushy (about 5 min.) | | 4 | Add the peppers, tomatoes, spices, and cilantro. Add salt and pepper to taste. Stir carefully, combining everything well. | | 5 | Drain the rice and add it to the pan along with the two cups of chicken broth | | 6 | Turn up the heat and bring broth to a boil. Remove from heat. Add tofu and toss with all other ingredients. | | 7 | Transfer the mixture to a baking dish, preferably and earthenware gratin dish. Cover and bake until the rice is done (about 45 minutes). |
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