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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Great side dish that goes with everything. Great way to get in those veggies! Makes a nice table presentation. Ingredients:
1 small eggplant, cubed |
3/4 teaspoons salt |
1 small zucchini, thinly sliced |
1 small red bell pepper, diced |
1 small green bell pepper, diced |
1/4 pound fresh mushrooms, thinly sliced |
4 tablespoons butter |
1/2 cup frozen peas |
1 large onion, chopped |
2 tablespoons olive oil |
2 cups uncooked rice |
2 cups chicken broth |
1 3/4 cups hot water |
1/8 teaspoon black pepper |
2/3 cup grated parmesan cheese |
Directions:
1. Heat 2 tablespoons of butter in 4 quart saucepan over medium high heat.
2. Add mushrooms, saute for 3 minutes.Transfer to medium bowl.
3. Add eggplant, zucchini, bell peppers and to mushrooms in bowl.
4. Chop onion. heat remaining 2 tablespoons butter and teh oil in the 4-quart saucepan over medium heat. Add onion - saute 5 minutes.
5. Stir in rice; cook and stir 2 minutes.
6. Stir broth, 1 3/4 cups hot water, 3/4 teaspoon salt and black pepper into rice mixture
7. Heat over high heat to boiling; reduce heat to low. Simmer covered, stirring occasionally 8 minutes.
8. Add vegetables, stir well. Cook uncovered, stirring frequently until rice is tender and all liquid is absorbed, about 10 minutes longer.
9. Remove from heat and stir in cheese.
10. Pack rice mixture into a greased 3 quart bowl. Let stand 3 minutes.
11. Cover bowl with serving plate; invert and lift off bowl. Serve at once.
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