Cumin Eggplant Edamame Rice

Adapted from a recipe on Fat Free Vegan Kitchen

My children don’t love this (well, the younger 3 don’t) but I don’t care, because that means more leftovers for me. I made a double batch today. I’ll be eating for days!

• 1 1/2 cups brown rice
• 2 T olive oil
• 1 medium eggplant, cut into 1/2-inch cubes
• 1 medium onion, diced
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 (15 oz.) can diced tomatoes
• 2 T ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1 teaspoon cayenne or red chilli pepper
• 3 cups water
• 1 1/2 cups fresh or frozen edamame beans (not pods)

Preheat oven to 375 F. Put the rice in a bowl and cover it with water and set aside.

Put olive oil in large skillet.  Begin to heat on medium-high, adding onion , eggplant, and peppers.  While cooking, add the spices.  Cook until eggplant begins to soften.  Add tomatoes and cook another 1-2 minutes. Drain the water from the rice and add the rice to the pan along with 3 cups water. Increase the heat to high and bring to a boil.

When the rice combination reaches a boil, add the edamame and stir to combine.  Transfer it into a large baking dish.  I use a full sized Pampered Chef casserole.  Cover tightly with foil (if rice is near the top of the dish, place a parchment sheet over before foil).

Bake until the rice is basically tender, about 50-55 minutes. Remove and allow to sit for 10 minutes (still covered) before serving.

Eat leftovers for days. Be gleeful about it.