Brown Rice with Eggplant

When I make rice, I usually make enough for a minimum of two dishes and often for three.  This time, it served the purpose of a yummy side and a salad.  My side was based on a search through my freezer and refrigerator.  I found an eggplant in the refrigerator that was not going to last much longer and found a fabulous tomato sauce, in the freezer.  Unfortunately, I have no idea what was in the sauce other than diced tomatoes.  All I know, is that it was well flavored.

Brown Rice with Eggplant

1 eggplant, peeled and diced

1 1/2 cups tomato sauce

2 cups brown rice, cooked according to package directions.

Microwave eggplant and sauce 4 minutes or until soft or firm enough for your liking.

Place rice into a lightly greased casserole.  Add eggplant and sauce and mix well.

I heated it together for about ten minutes.

* If you want to add cheese to this, I would top it with shredded mozzarella before baking and bake until cheese is melted and slightly browned.

** This would be even better – add caramelized onions

***Chopped green peppers is also a good addition.

This is linked to Frugal Food Thursday     Eggplant Hop       Savory Sunday    $5 Dinner Challenge    Slightly Indulgent Tuesdays    Makin’ You Crave Mondays      Real Food Wednesdays    Pennywise Platter Thursday

Risso E Zucca

Risso E Zucca  (Rice and Squash)
I started out making one recipe and ended up making another.  This is the problem, I find, when I check out a few different recipes. Each one has something good to offer.  I wanted a simple recipe, quick to make, considering my time was not my own.  I had numerous responsibilities and limited time.  This seemed to be perfect and after eating it, we can say, it was near perfect.  Everyone had the table enjoyed it and it is dish with multiple textures and multiple tastes.  If you are a fan of rice or butternut squash, this is a good choice.
Ingredients
  •  2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 stalk celery, finely chopped
  • 1 3/4 cups butternut squash, cubed and microwaved for two minutes
  • freshly ground pepper
  • 1 cup brown  rice, cooked
  • 1 cups low-sodium vegetable broth
  • 1/4 cup raisins (I was out of golden so I used the dark raisins)
Directions

 Heat oil in a large skillet or pot, and sauté onions on medium-high heat until translucent, about 3-5 minutes. Add celery, squash and spices, and sauté for another 3 minutes, stirring often. Add rice. Add vegetable broth and raisins Simmer, then cover and reduce heat to low. Cook on low heat for about 5  minutes until everything is heated.

English: Butternut Squash pumpkins

Image via Wikipedia

This is linked to Friday Favorites    Friday Food       Grocery Cart Challenge  Five Dollar Dinner Challenge    Slightly Indulgent Tuesdays     Real Food Wednesdays    The Local Cook

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Soup to Warm the Soul

Soup to Warm the Soul     

Many of us agree that this is the weather (cold) for hot soup.  Come in on a cold day and if there is soup waiting, I am betting most of you, turn happy.  I know I do as does my husband.  In the past few years, I have done some experimenting with recipes and this is the results of one of these.  I don’t have the original source for this, anymore but I feel like it is mine, now.

Ingredients:

2 tablespoons Olive oil

1 onion, chopped

1 green bell pepper, chopped

1/2 cup brown rice

3/4 teaspoon salt

1/8 teaspoon black pepper

1/2 teaspoon dill

1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)

5 cups water

1 cup canned unsweetened coconut milk

1/4 teaspoon fresh-ground black pepper

1 tablespoon lemon juice

1/2 cup chopped fresh parsley

Method:

1. In a large pot, heat the oil over moderately low heat. Add the onion & bell pepper, and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

2. Add the rice, seasoning, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 20 minutes.

3. Stir the coconut milk into the soup. Bring back to a simmer and then stir in the chicken. Simmer, stirring occasionally, until the chicken is just done,tes.

4.  Stir in the black pepper, lemon juice, and parsley.