Curried vegetable with brown rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 1 | small | Onion, diced |
| 1 | medium | Green pepper, diced |
| 4 | ounces | Mushrooms, sliced |
| 1 | Carrot, sliced thin | |
| ½ | teaspoon | Salt |
| 1 | medium | Eggplant, peeled & diced |
| 1 | large | Tomato, diced |
| 1 | tablespoon | Curry powder |
| 2 | Cloves garlic, minced | |
| 2¾ | cup | Water |
| 1 | cup | Instant brown rice |
| 2 | tablespoons | Basil leaves, chopped fine |
| 1 | tablespoon | Plain yogurt, optional |
Directions
In a large skillet, heat oil until it is just below smoking point. Add the onions, peppers, mushrooms carrots and salt. Saute until the vegetables are beginning to brown. Add the eggplant and continue to saute for 1 more minutes. Stir in the curry powder, garlic and tomatoes. Add the water and bring to a Low boil for 3 minutes. Add the rice, bringing to boil, cover and reduce heat to simmer. Cook for 10 minutes. When the rice has finished cooking, stir in the basil and serve. TAop with a tablespoon of plain yogurt if desired.
MC formatting by bobbi744@...
NOTES : Can reduce the amount of curry powder to ½ Tablespoon. A vegetarian main dish or side dish with meat main dish.
Recipe by: Uncle Ben's Recipe Posted to Digest eat-lf.v097.n083 by Roberta Banghart <bobbi744@...> on Mar 27, 1997
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