Eggplant Brown Rice with Kidney Beans.

Rice and beans are an everyday comfort food around the world, but it really feels like a side dish to me without some kind of filler added in. For this dish, I used eggplant and kale to fill out the rice and beans.

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Heat up the pan with the garlic and onions with 1 tablespoon of olive oil.

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While that’s sauteing slowly on low heat, cube 1 eggplant. Your choice if you prefer to peel it, but I felt for this dish the peel and seeds were fine to include. Add to pan, mix in spices.

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Bring 3 cups of water to a boil and add 3 cups of brown rice, then cover the pan and cook on medium heat. Check and stir occasionally.

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Throughout the cooking time, you may want to add more water to ensure the rice is cooking thoroughly.

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While the dish is cooking, rinse and drain your red kidney beans.

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After the dish has been simmering for 15 minutes, add the red kidney beans on top. Keep the pan covered for another 10 minutes.

Check again how cooked through the rice is. Add more water if needed.

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During the last 5 minutes of cook time, add fresh kale and stir.

The dish is filling and healthy.

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3 cups brown rice

1 eggplant cubed

1/2 cup red onion chopped

1 cup kale

2 teaspoons minced garlic

1 tablespoon olive oil

turmeric

garam masala

cumin

coriander

ginger

mustard

salt

Makes 4 servings

Calories: approx 380 per serving

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