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Recipes - Cumin Rice with Tofu Eggplant and Pepper Recipe

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

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Ingredients
Amt.	Measure	Ingredient



1.5	cups	Rice, brown, medium-grain
2	tablespoons	olive oil
1	tablespoon	butter
1	eggplant, peeled (yield from 1-1/4 lb)	Eggplant - 10 oz, cut into 1/2 in cubes
1	medium (2-1/2" dia)	Onion, chopped
1	small	green pepper, cut into 1/2 in squares
1	small	red bell peppers, cut into 1/2 in squares
2	medium whole (2-3/5" dia)	Tomatoes, chopped
4	teaspoons	Spices, ground cumin
0.5	teaspoons	tumeric
0.25	teaspoons	ground ginger
0.25	teaspoons	cinnamon, ground
0.5	teaspoons	black pepper, ground
0.25	cups	cilantro, fresh, chopped
2	cups	chicken broth, fat free, low sodium
1	block	tofu (block 1lb)

Steps

Sequence	Step

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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