Freshjuice

Fresh Juice Fresh Juice Healthy made delicious
Diminuer la police Augmenter la police
Print

Spiced Brown Rice Pilau with Eggplant

  • Vegan
  • Vegetarian
Indian spiced rice dishes make wonderfully appetizing vegetarian main courses. Unlike most other Indian dishes, rice preparations often use whole spices. Serve with Spinach Raita, a refreshing palate cleanser that adds additional protein, calcium and vegetable nutrients to the meal.

Ingredients

  • 1 eggplant (about 1 lb/500 g)
  • 3 tbsp  (45 mL)  vegetable oil
  • 1 tsp  (5 mL)  salt
  • 2 cups  (500 mL)  brown basmati rice
  • 5 cloves
  • 5 cardamom pods, cracked
  • 2 bay leaves
  • One 3-inch (8 cm) piece  cassia bark or cinnamon
  • 1-1/2 tsp  (7 mL)  fennel seeds
  • 1/2 tsp  (2 mL)  cumin seeds
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 to 3 green chilies, sliced (and seeded, if desired)
  • 1/4 cup  (60 mL)  minced coriander
  • 2 tbsp  (30 mL)  curry paste
  • 2 tsp  (10 mL)  minced gingerroot
  • 2 tomatoes, cut in wedges
  • 1 can  (19 oz/540 mL) chickpeas, drained and rinsed
  • Coriander sprigs

Preparation

Peel and cut eggplant into 1-inch (2.5 cm) cubes. Toss with 1 tbsp (15 mL) of the oil and ¼ tsp (1 mL) of the salt. Place on rimmed baking sheet and roast in 450F (230C) oven until browned, about 20 minutes; set aside.

Pour 3-¾ cups (925 mL) warm water over rice; soak for 10 minutes. Drain through sieve, reserving water.

In Dutch oven or large skillet, heat remaining oil over medium heat; add cloves, cardamom, bay leaves, cassia and fennel and cumin seeds. Fry until spices begin to crackle, about 30 seconds. Add onion and fry, stirring, until onion starts to colour, 5 to 6 minutes. Add garlic, chilies, coriander, curry paste, ginger and remaining salt; fry until fragrant, about 2 minutes.

Add rice; stir until coated with spices and oil; stir in eggplant and tomatoes. Pour in soaking water; bring to boil. Reduce heat to low; simmer, covered, for 30 minutes. Stir in chickpeas; cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff with fork. Garnish with coriander.

Makes 6 servings.

Advertisement
_

Newest Recipes

  • Pie Iron Chocolate "Cheesecake"

    Pie Iron Chocolate "Cheesecake"

    This campfire take on stuffed french toast improves on the plain bread traditionally used in pie...

  • Chilled Carrot Soup

    A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher...

  • Salmon Ceviche Towers

    Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking...

  • Spring Dandelion Fettuccine

    Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...

Comments