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- 1 Tbsp coconut oil
- 1 1/2 cups brown rice
- eggplant cut in 1/2 cubes
- 1 onion, diced
- 1 green pepper, cut in 1/2 squares
- 4 medium tomatoes, sliced
- 3 cups of water
- 4 tsp ground cumin
- 1 tbsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp ground ginger
- 1/4 tsp cinnamon
1)Preheat oven to 375 degrees.
2)Rinse rice, cover with warm water and set aside while preparing vegetables.
3)Heat oil in a wide skillet, add eggplant and onion and sauté rapidly to distribute oil.
4)Cook until eggplant is somewhat tender, about 15 minutes. Add pepper, tomatoes, spices, cilantro and parsley.
5)Drain rice and add to vegetables along with salt.
6)Cook for several minutes, stirring frequently; then add water and bring to a boil
7)Transfer mixture to baking dish, cover with foil and bake until rice is done, about 45 minutes.
8)Garnish with fresh cilantro leaves.