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Wild Rice With Sauteed Eggplant and Mushrooms

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Ingredients
  Water 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon, divided
  Wild rice 4 Ounce
  Eggplant 1 , cut into 1 inch cubes
  Crimini mushrooms 1 Pound, cut into 1/4 inch slices
  Elephant garlic 4 Clove (20 gm), chopped
  Olive oil 1⁄4 Cup (4 tbs)
  Sherry 1⁄4 Cup (4 tbs)
  Italian parsley 1 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. In a saucepan, bring to a boil a cup of water and half a teaspoon of salt, add rice to it, cover and allow to simmer for an hour; drain and set aside
2. In the rest of the water, dissolve the rest of the salt and soak the eggplant slices in it for hour an hour; rinse, drain and dry them
3. In a nonstick skillet, heat olive oil and saute the garlic and mushrooms in it till browned; add to the cooked rice
4. In the same skillet, add eggplant and sherry, cover and allow to simmer for fifteen minutes; season with salt and pepper
5. Toss the rice and mushrooms with the eggplant mixture and add to a warm serving platter or a casserole dish

SERVING
6. Garnish with Italian Parsley before serving

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Tossed
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
4

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 287 Calories from Fat 125

% Daily Value*

Total Fat 14 g21.7%

Saturated Fat 2 g9.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 401.4 mg16.7%

Total Carbohydrates 33 g11.2%

Dietary Fiber 5.5 g22.2%

Sugars 4.8 g

Protein 8 g16%

Vitamin A 6.9% Vitamin C 14%

Calcium 4% Iron 8.5%

*Based on a 2000 Calorie diet

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Wild Rice With Sauteed Eggplant And Mushrooms Recipe