I prefer the pilaf without the eggplant. With or without, this is a great recipe to get your daily servings of vegetables!
1-2 tbsp vegetable oil
1 cup brown rice
1 small zucchini, cut into large dice
1 small eggplant (or 2-3 slices from large), pared and cubed
1 medium green pepper, seeded, cut into ½ inch dice
1 medium onion, chopped
1 large clove garlic, minced (optional)
1 can (16 oz) stewed tomatoes
1 can (13¾ oz) chicken broth
salt and pepper to taste
Heat vegetable oil in large saucepan. Add rice and lightly brown, stirring constantly.
Add zucchini, eggplant, green pepper, onion and garlic.
Add remaining ingredients. Stir until well mixed. Cover and bring to edge of boil. Reduce heat and simmer 50-55 minutes or until rice is tender. Liquid should be absorbed; if not, cook uncovered additional 5-10 minutes.
