Eggplant Rice

This is a simply simple recipe to mix up your regular rice routine.

I have become a really big fan of eggplant recently now that I know how to use it. Before it was this scary purple vegetable (which was strange in itself) that no one I knew would eat regularly. Now I buy 2-3 every shopping trip, I can't imagine not eating them!

The eggplant cooks down into a sort of tender blob that tastes perfect with the flavorful rice.

Added bonus- it's a sneaky way to eat your veggies.

Eggplant Rice                                                 Serves 4

Rice

1 c Basmati rice
1 1/2 c water
salt to taste

Eggplant mixture

1 tbl oil
1 tsp mustard seeds
2 cloves
3 green chilies, chopped
1 red onion, chopped
1 tsp garlic paste
1 tsp ginger paste
1 tomato, chopped
1 American eggplant, diced into cubes
1 tsp chili powder
1/8 tsp turmeric powder
1/8 tsp nutmeg, ground
2 tsp coriander powder
salt to taste
coriander/cilantro leaves (garnish)

1. Cook the rice in the microwave on med-med/high for 15-18 minutes or until all the water is absorbed. meanwhile make the eggplant mixture.
2. In a saucepan over medium heat, heat the oil then add the mustard seeds and cloves. Let them heat up until they pop and you can smell their aromas. Add the onions and chilies, fry until onions are soft and slightly pink in color.
3. Mix in the garlic and ginger paste, cook for another minute stirring occasionally.
4. Add the remaining spices, tomato and eggplant to the pan, mix well and cover with a lid. Let vegetables cook, stirring occasionally until eggplant is soft and tomato has broken down.
5. Add the cooked rice to the pan, mix to combine evenly, cover with the lid. Keep rice hot in the pan until ready to serve.
6. Garnish with fresh coriander/cilantro leaves if desired.

Calories calculated using Sparkrecipes Calculator: 104.7 calories per 1 cup serving

Coconut Rice

If you are looking for a simple and filling rice and bean mixture, this dish certianly fills that want.

I was playing around with flavors tonight and after one bite, I didn't want anything else I made for dinner. My side dish became my main dish!

The coconut is subtle for those who cringe at the flavor being too strong. The basmati rice and red beans are a perfect compliment in texture. Sprinkle with a little pepper before serving and you are set.

Coconut Rice

1 tbl butter
2 garlic cloves, minced

2 jalapenos, minced (ribs and seeds removed for less heat)

1/4 teaspoon dried thyme

1/4 tsp celery salt

Coarse salt (optional)

3/4 cup canned coconut milk

1 can red kidney beans, drained

1 cup Basmati rice

2 scallions, cut
Black Pepper (optional)

1. In a medium saucepan, melt butter; add garlic, jalapeno, thyme, celery salt and 1 teaspoon salt. Cook until aromatic, about 30 seconds.

2. Add coconut milk and 1 1/2 cups water- bring to a boil. Stir in kidney beans and rice. Cover; reduce heat, and simmer until rice is tender, about 20 minutes.

3. Remove from heat; stir in scallions. Let sit, covered, until water is absorbed, 10 minutes.

4. Enjoy! Try as a side dish, with Coconut, Curry, and Lime Chicken.