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Cumin Rice With Eggplant & Peppers

Cumin Rice With Eggplant & Peppers recipe image
This comforting one-pot dish combines earthy brown rice with tender roasted eggplant and sweet bell peppers, all infused with warm spices like cumin, turmeric, and ginger. The vegetables soften in a savory broth, absorbing the rich flavors of olive oil and butter while the rice cooks to a perfect chewy texture. It&# 226;ÂÂs a hearty, vegetarian-friendly side or main that brings Mediterranean warmth to any table. Ideal for weeknight dinners or potlucks, this recipe requires minimal active cooking time. The optional cheese adds a creamy finish, making it a satisfying, wholesome meal that feels both rustic and refined.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 197.1
Dietary: Gluten-free, Vegetarian
Description
This comforting one-pot dish combines earthy brown rice with tender roasted eggplant and sweet bell peppers, all infused with warm spices like cumin, turmeric, and ginger. The vegetables soften in a savory broth, absorbing the rich flavors of olive oil and butter while the rice cooks to a perfect chewy texture. It&# 226;ÂÂs a hearty, vegetarian-friendly side or main that brings Mediterranean warmth to any table. Ideal for weeknight dinners or potlucks, this recipe requires minimal active cooking time. The optional cheese adds a creamy finish, making it a satisfying, wholesome meal that feels both rustic and refined.
Ingredients
  • 1 1/2 cup Brown rice
  • 2 tablespoon Virgin olive oil
  • 1 tablespoon Butter
  • 1 Eggplant (10-12 oz)
Directions
  1. 1
    Preheat the oven to 375ðF (191ðC).
  2. 2
    Rinse the brown rice thoroughly, cover with water, and let it soak while you prepare the vegetables.
  3. 3
    Cut the eggplant and one medium onion into 1/2-inch cubes.
  4. 4
    Cut one small green bell pepper, one small red or yellow pepper, and two medium peeled and seeded tomatoes into 1/2-inch pieces.
  5. 5
    Warm the olive oil and butter in a large skillet over medium heat.
  6. 6
    Add the eggplant and onion, salt lightly, and sauté rapidly until the eggplant is soft but not mushy, about 5 minutes.
  7. 7
    Add the peppers, tomatoes, 4 tsp ground cumin, 1/2 tsp turmeric, 1/4 tsp ground ginger, 1/4 tsp ground cinnamon, 1/2 tsp freshly ground pepper, and chopped parsley or cilantro.
  8. 8
    Stir carefully to combine all ingredients and season with more salt to taste.
  9. 9
    Drain the soaked rice and add it to the skillet along with 3 cups of water.
  10. 10
    Increase the heat to bring the mixture to a boil.
  11. 11
    Transfer everything to a large baking dish or earthenware gratin dish.
  12. 12
    Place a piece of parchment paper over the top, then cover tightly with foil.
  13. 13
    Bake until the rice is tender and liquid is absorbed, about 45 minutes.
  14. 14
    Remove from oven and toss with diced cheese (such as provolone, Monterey Jack, or Muenster) if using.
  15. 15
    Serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 197.1kcal
% Daily Value *
Total Fat 11.4g18%
Saturated Fat 3.1g16%
Cholesterol 8.1mg3%
Sodium 33.5mg2%
Total Carbohydrate 21.4g8%
Dietary Fiber 2.0g8%
Sugars 0.8g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cumin, eggplant, peppers, brown rice, mediterranean, vegetarian, one-pot, side dish, spiced rice, roasted vegetables, healthy dinner, easy recipe, comfort food, plant-based, aromatic, hearty, olive oil, herbs, gratin, weeknight meal
Read it online: https://www.chefs-mate.com/recipe/cumin-rice-with-eggplant-peppers/