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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Great dish for all those summer veggies - you can substitute anything. Just keep the onion, garlic and tomatoes in. Ingredients:
1 large onion, chopped |
2 garlic cloves, minced |
8 tomatoes, chopped |
3 zucchini, sliced |
1 eggplant, sliced |
1 cup rice |
8 ounces mushrooms, sliced |
3 cups vegetable broth |
1 (26 ounce) jar marinara sauce |
parmesan cheese |
Directions:
1. Saute the onion and garlic in a large pot or Dutch oven.
2. Add the tomatoes, mushrooms, zucchini and eggplant. If the eggplant slices are large, quarter them. Saute till soft.
3. Add the rice and broth. Bring to a boil, then down to a simmer. Stir.
4. Add the marinara sauce.
5. Simmer till the rice is softened.
6. Shave parmesan on top before serving.
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