• St. Cumin 06

    From Dave Drum@1:3634/12 to All on Wed Aug 18 10:43:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cumin Rice w/Eggplant & Peppers
    Categories: Vegetables, Rice, Cheese
    Yield: 4 Servings

    1 1/2 c Brown rice
    2 tb Virgin olive oil
    1 tb Butter
    12 oz Eggplant; in 1/2" cubes
    1 md Onion; in 1/4" squares
    Salt
    1 sm Bell pepper; in 1/2" squares
    1 sm Red or yellow bell pepper;
    - in 1/2" squares
    2 md Tomatoes; peeled, seeded,
    - in large pieces
    +=OR=+
    15 oz Can Tomatoes; drained, in
    - large pieces
    4 ts Ground cumin
    1/2 ts Turmeric
    1/4 ts Ground ginger
    1/4 ts Ground cinnamon
    1/2 ts Fresh ground pepper
    1/4 c Chopped parsley or cilantro
    3 c Water
    1 c Diced Provolone, Monterey
    - Jack or Muenster cheese

    RINSE THE RICE, cover it with water and set it aside to
    soak while you prepare the rest of the vegetables. Preheat
    the oven to 375ºF/190ºC. Warm the oil and butter in a
    large skillet. Add the eggplant and onion, salt them
    lightly, and rapidly saute them to distribute the oil.

    Cook over medium heat until the eggplant is soft but not
    mushy, about 5 minutes.

    Add the peppers, tomatoes, spices (including the pepper),
    parsley and more salt to taste. Stir carefully, combining
    everything well. Drain the rice and add it to the pan
    along with 3 cups water.

    Turn up the heat to bring the water to a boil, then
    transfer everything to a baking dish, such as a large,
    earthenware gratin dish. Lay a piece of parchment over the
    top, cover with foil, and bake until the rice is done,
    about 45 minutes.

    Toss the diced cheese into the rice and serve.

    Serves 4 as a main course or 6 to 8 as a side dish.

    Recipe by Deborah Madison; Vegetarian Cooking for Everyone

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