If you are looking for a recipe that won’t put inches on you, tastes great, and is healthy, try out this one out. I personally skip the white rice and double up the brown rice…just fyi. 
- 1/2 cup brown rice
- 1/2 cup white rice
- 2 cups vegetable stock
- 1 Tbsp. olive oil
- 4 shallots, chopped
- 2 cloves garlic, minced
- 1 medium red pepper, chopped
- 1 medium green pepper, chopped
- 1 medium yellow pepper, chopped
- 1/2 cup mushrooms, sliced
- 1-1/2 cup eggplant, cubed
- 1/2 cup black olives, sliced
- 1/2 tsp. salt
- Black pepper to taste
- 1/2 tsp. ground cumin
- 1 lb. tomatoes, chopped
Combine brown rice and stock in large saucepan and bring to boil. Reduce to simmer, cover, and cook for about 10 minutes. Add white rice and cook for 30 more minutes. Preheat oven to 400 degrees. While rice is cooking, heat oil in a large, ovenproof skillet and add shallots, garlic, peppers, mushrooms, eggplant, olives, salt, pepper, and cumin. Saute for about 5 minutes until peppers are tender. Stir tomatoes and rice mixture into vegetables and bake for approximately 10 minutes. Serves 3.
Preparation Time: 25 minutes
Cooking Time: 1 hour
Nutritional Information: (per serving)
Calories: 437
Protein: 10 g
Cholesterol: 0 g
Carbs: 78 g
Fat Total: 11 g
Sodium: 2,730 mg
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