Serves: 6
Prep Time: 25 minutes
Meal Occasion: Afternoon Snack, Side Dish, Lunch
Cuisine Type: Vegetarian, Indian
Ingredients
| 1 | cup UNCLE BEN’S® Fast & Natural™ Whole Grain Instant Brown Rice |
| 1 | medium eggplant diced |
| 1 | Tbsp. plain yogurt |
| 1 | each tomato, mushroom and carrot diced |
| 1/2 | cup onion sliced |
| 1 | green bell pepper seeded and diced |
| 2 | cloves garlic minced |
| 1 | Tbsp. basil leaves chopped fine |
| 7/8 | cup water |
| 1/2 | tsp. salt |
| 1 | Tbsp. vegetable oil |
| 1 | Tbsp. curry powder (high quality) |
Instructions
1. In a large skillet, heat the oil until it is just below the smoking point; then add the onions, peppers, mushrooms, carrots and salt. Sauté until the vegetables begin to brown.
2. Add the eggplant and continue to sauté for 2 more minutes, stir in the curry powder, garlic and tomatoes; add the water and bring to a low boil for 3 minutes.
3. Add the rice, bring to a boil, cover, reduce heat; cook for 10 minutes.
4. When the rice has finished cooking, stir in the basil and serve. Top with a tablespoon of plain yogurt if desired.
