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Recipes - Cumin Rice with Tofu Eggplant and Pepper

Recipe Name

Cumin Rice with Tofu, Eggplant and Pepper

Submitted by embrandon
Recipe Description A favorite from a vegetarian cookbook
Quantity 6 Quantity Unit bowls Servings  
Prep Time (minutes) 25 Cook Time (minutes) 60 Ready In (minutes) 85
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/4
cupRice, brown, medium-grain
1/3
tablespoonolive oil
1/2
pat (1" sq, 1/3" high)butter
1
cup, cubesEggplant - 10 oz, cut into 1/2 in cubes
1/4
smallOnion, 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 tomatoesTomatoes, chopped
1/4
tablespoonSpices, ground cumin
1/8
teaspoontumeric
1/8
teaspoonground ginger
1/8
teaspooncinnamon, ground
1
3/4
dashblack pepper, ground
1/3
plantscilantro, fresh, chopped
1/3
cupchicken broth, fat free, low sodium
1/3
cuptofu (block 1lb)
Steps
Sequence Step
1Rinse rice, cover with water, and set aside to soak while you prepare the rest of the vegetables
2Preheat oven to 375 degrees
3Warm oil and butter in skillet. Add eggplant and onion. Cook until eggplant is soft, but not mushy (about 5 min.)
4Add the peppers, tomatoes, spices, and cilantro. Add salt and pepper to taste. Stir carefully, combining everything well.
5Drain the rice and add it to the pan along with the two cups of chicken broth
6Turn up the heat and bring broth to a boil. Remove from heat. Add tofu and toss with all other ingredients.
7Transfer 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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