Originally posted August 30, 2012

Cilantro Brown Rice Pilaf with Herb-breaded Grilled Eggplant

For the pilaf I use a Himalayan rice blend that is really nutty-tasty, but any brown/wild rice combo would be good.

Ingredients

2 C brown rice blend, cooked
1/2 onion, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 T fennel seeds
1/3 C chopped fresh cilantro
1 C frozen peas
1 medium sized eggplant, sliced
1/4 C chopped fresh oregano (or other herb)
1/4 C olive oil
1 clove garlic
1/2 slice wheat bread

3-4 servings

Directions

1. cook the eggplant in a grill pan for 3-5 minutes on each side.

2. saute the onion, zucchini, squash and fennel seeds for about 5 minutes, until tender. Add frozen peas and cilantro and cook until done. Add the brown rice.

3. blend together the olive oil, garlic, oregano and bread in a blender or food processor. spread the mixture on the slices of eggplant and grill a bit longer.

4. serve the pilaf with the eggplant.

20 minutes