vegetarian oven-baked brown and wild rice with eggplant

Ingredients

• Servings: 8
• 2 cups uncle ben's® natural whole grain brown rice
• 1 cup diced onion
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmeric
• 4 cups vegetable broth
• 1 small eggplant
• 1 cup plain yogurt
• 1 large tomato, chopped
• 1 (15 ounce) can navy beans
• 1 (15 ounce) can garbanzo beans
• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 1/2 teaspoon salt

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• in a saucepan, saute the onion in the oil until it has lightly browned. add the garlic, salt, pepper and turmeric. add rice and broth, bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
• while the rice is cooking, peel and cut the eggplant into 1/4-inch slices. sprinkle with salt and set aside for about 10 minutes. rinse and pat dry.
• lightly salt the eggplant and spray with oil. brown both sides in a hot skillet, set aside.
• once the rice is cooked, mix in yogurt and transfer mixture to a large shallow casserole dish. spread the navy and garbanzo beans over the rice and then top with layer of eggplant and chopped tomatoes.
• bake uncovered in a preheated 350 f oven for about 20 minutes.