Vegetarian Oven-Baked Brown and Wild Rice with Eggplant

Vegetarian Oven-Baked Brown and Wild Rice with Eggplant
  • 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


  1. 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.
  2. 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.
  3. Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
  4. 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.
  5. Bake uncovered in a preheated 350 F oven for about 20 minutes.

05/14/2018
Vegetarian Oven-Baked Brown and Wild Rice with Eggplant, recipe PT15M PT1H 5 455 calories

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