RICE WITH EGGPLANT
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a heavy saucepan. Add the onions, the garlic and the eggplant. Cook briefly, stirring, until wilted.
- Add the rice and stir to blend. Add the bay leaf, the water and the pepper flakes, salt and pepper to taste. Bring to a boil, stirring, cover tightly and simmer for 17 minutes.
- Uncover, remove the bay leaf and stir with a fork to fluff.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 457 milligrams, Sugar 2 grams
EGGPLANT RICE DRESSING- CAJUN
This is a healthy and tasty alternative to dirty rice. Also a great way to get the kids to try and love eggplant! I usually make this with one pound of ground turkey to reduce the fat and calories. To add even more flavor you can increase the onion and garlic if you like but we find it well seasoned as is. Sometimes we will even add some celery in with the onion mixture. Use what you have and what you like. Any color bell peppers are fine too! Red and yellow peppers add a nice color addition. Likewise, you do not HAVE to peel the eggplant if you want to leave the skin on. Just dice them up small. Another great color addition to a simple meal! Also, you can make this vegetarian if you use vegetable broth and leave out the meat or substitute TVP. Enjoy!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground meat and drain well. Rinse with water if desired. Reduce heat and add eggplant, onions, bell peppers, garlic and green onions. Cover and simmer for 15 minutes.
- Add the broth and just a little water if needed so that it almost covers the mixture. Stir in seasoning and bring mixture to a boil. Simmer stirring occasionally for about 30 minutes or until it has reached a desirable consistency. I like to have some liquid left in the bottom when I add the rice.
- Stir in cooked rice until well mixed and the remaining liquid has absorbed into the rice as much as you want. Serve hot as a side dish or a main dish.
- Note: For those who like lots of heat this is great served with tabasco or other hot sauce or even a sauce piquant! Ces' si bon!
Nutrition Facts : Calories 374.2, Fat 9.1, SaturatedFat 2.3, Cholesterol 62.6, Sodium 209.2, Carbohydrate 49.2, Fiber 4.6, Sugar 3.1, Protein 24.3
OYSTER-AND-RICE DRESSING
Provided by Craig Claiborne
Categories casseroles, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees.
- Combine 3 1/2 cups of the broth and the rice in a saucepan and bring to the boil. Cover closely and cook 17 to 20 minutes or until the rice is tender. Remove from the heat and let stand covered until ready to use.
- Meanwhile, prepare the chopped vegetables and bread crumbs.
- Heat the margarine in a skillet and add half the chopped onion, celery and green pepper. Cook, stirring, until the onions start to brown lightly. Add the butter, garlic and remaining chopped onion, green pepper and celery. Cook until the second batch of onion is wilted. Add the scallions and parsley. Remove from the heat and add the remaining chicken broth, beaten eggs, oysters, oyster liquor, thyme, oregano, salt, pepper and cayenne. Blend well.
- Pour and scrape the mixture into a deep skillet and sprinkle evenly with bread crumbs. Bake 30 to 40 minutes or until piping hot throughout.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 15 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 675 milligrams, Sugar 2 grams, TransFat 1 gram
EGGPLANT, OYSTER, AND TASSO GRATIN
Provided by Susan Spicer
Categories Pork Side Mardi Gras Casserole/Gratin Parmesan Oyster Eggplant Winter New Orleans Louisiana Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 400°F. Butter a 2-quart baking dish and set aside. Pour the oysters into a bowl and check for bits of shell. Strain the oyster liquor through a fine sieve into a small bowl and set aside. Set drained oysters aside in a small bowl.
- Melt the butter in a small saucepan over low heat and whisk in the flour. Whisk in the reserved oyster liquor and stock. Increase the heat to medium-high and bring the mixture to a boil, whisking constantly. Whisk in the cream. Reduce the heat to medium-low and simmer gently, stirring from time to time, until the sauce thickens, about 10 minutes. Season the sauce with salt, pepper, hot sauce, and nutmeg. Remove the pan from the heat and cover to keep the sauce warm.
- Heat the extra-virgin olive oil in a medium skillet over medium-high heat. Add the eggplant and cook, stirring often, until lightly browned, about 5 minutes. Stir in the onion, tasso, garlic, sage, and rosemary. Cook until the eggplant is tender, 5 to 7 minutes. Season with salt and pepper. Transfer the eggplant mixture into a colander to drain for 5 minutes. Stir together the crumbs, parsley, melted butter, oil, and cheese in a small bowl and set aside.
- To assemble the gratin, spread about one-third of the oyster liquor sauce in the bottom of the prepared baking dish. Spoon the eggplant mixture into the dish. Arrange the oysters in a single layer over the eggplant mixture and drizzle with the remaining sauce. Sprinkle the crumb topping over the entire dish. Bake until golden brown and bubbly, 10 to 15 minutes. Serve hot.
EGGPLANT AND OYSTER RICE DRESSING
Categories Rice Side Bake Thanksgiving Oyster Eggplant Fall Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 8 cups
Number Of Ingredients 11
Steps:
- Bring water and salt to a boil in a 3-quart saucepan. Add rice and cook, covered, over low heat until water is absorbed and rice is just cooked through, 18 to 20 minutes. Transfer to a large bowl and fluff with a fork.
- Heat 2 tablespoons oil in a large heavy skillet over moderately high heat until hot but not smoking, then cook eggplant in batches, turning it and adding up to 4 tablespoons of remaining oil as necessary, until tender and browned, about 5 minutes. Transfer to paper towels to drain. When cool enough to handle, cut eggplant into 1/2-inch pieces.
- Preheat oven to 325°F.
- Heat remaining oil in skillet over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring, until softened and edges are browned. Add garlic, oysters (without liquor), and eggplant and sauté, stirring occasionally, 1 minute.
- Gently toss eggplant mixture, oyster liquor, 1/2 cup scallions, cayenne, and salt to taste with rice in bowl and transfer to a buttered 3-quart shallow baking dish. Cover with foil and bake in middle of oven 1 1/2 hours. Remove foil and stir in remaining 1/2 cup scallions.
More about "eggplant and oyster rice dressing recipes"
EGGPLANT AND OYSTER RICE DRESSING RECIPE
From friendseat.com
EGGPLANT RICE DRESSING - BAKED BROILED AND BASTED
From bakedbroiledandbasted.com
EGGPLANT RICE DRESSING RECIPE | CDKITCHEN.COM
From cdkitchen.com
EGGPLANT IN OYSTER SAUCE | JESSICA'S DINNER PARTY
From jessicasdinnerparty.com
EGGPLANT AND OYSTER DRESSING - BIGOVEN.COM
From bigoven.com
BEST EGGPLANT AND OYSTER RICE DRESSING RECIPES
From alicerecipes.com
EGGPLANT AND OYSTER RICE DRESSING RECIPE - EASY RECIPES
From recipegoulash.cc
EGGPLANT AND OYSTER DRESSING - REALCAJUNRECIPES.COM
From realcajunrecipes.com
EGGPLANT AND RICE DRESSING | EMERILS.COM
From emerils.com
EGGPLANT AND OYSTER DRESSING RECIPE - COOKING CHANNEL
From cookingchanneltv.com
DEEP SOUTH DISH: OYSTER RICE DRESSING
From deepsouthdish.com
EGGPLANT AND OYSTER DRESSING | EMERILS.COM
From emerils.com
CAJUN EGGPLANT DRESSING | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love