Curried Vegetable with Brown Rice

Title:
Curried Vegetable with Brown Rice

Yield:
4 Servings

Categories:
Eggplant,
Healthy,
Main
Dishes,
Mushrooms,
Rice




Ingredients:





     2 tb Oil


     1 sm Onion, diced


     1 md Green pepper, diced


     4 oz Mushrooms, sliced


     1    Carrot, sliced thin


   1/2 ts Salt


     1 md Eggplant, peeled & diced


     1 lg Tomato, diced


     1 tb Curry powder


     2    Cloves garlic, minced


 2 3/4 c  Water


     1 c  Instant brown rice


     2 tb Basil leaves, chopped fine


     1 tb Plain yogurt, optional






 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@sojourn.com


 


 NOTES : Can reduce the amount of curry powder to 1/2 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 
on Mar 27, 1997