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Categories:
olive oil spray white rice vegetable broth lentils onion eggplant garlic paprika freshly ground black pepper parsley capers chard red wine vinegar ground nutmeg
Viewed: 57 - Published at: 8 years agoIngredients
- Olive oil spray
- 1 cup white rice
- 1 cup vegetable broth
- One 15-ounce can lentils, drained and rinsed
- 1/2 medium onion, chopped
- 1/2 medium eggplant (cut lengthwise)
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon paprika
- Freshly ground black pepper
- 2 teaspoons chopped fresh parsley
- 1 tablespoon drained capers
- 4 to 6 Swiss chard leaves, stems separated from leaves (see page 30)
- 2 tablespoons red wine vinegar
- 1/2 teaspoon ground nutmeg
Method
- Preheat the oven to 450F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Rinse the rice in a strainer under cold water until the water runs clear.
- Pour the rice and broth into the pot.
- Stir to coat the grains and make an even layer.
- Spread the lentils in the pot in an even layer.
- Scatter the onion on top of the lentils.
- Cut the eggplant horizontally into 1/4-to 1/2-inch slices, then cut the slices in half.
- Arrange the wedges in a layer.
- Scatter the garlic on top of the eggplant.
- Sprinkle with the paprika, pepper, and parsley, then scatter in the capers.
- Mince the chard stems and scatter them evenly in the pot.
- Drizzle with the vinegar.
- Roughly cut the chard leaves and pack them into the pot; sprinkle with nutmeg and more pepper.
- Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
- Serve immediately.
- Calories: 415
- Protein: 16g
- Carbohydrates: 89g
- Fat: 2g
- Cholesterol: 0
- Sodium: 773mg
- Fiber: 7g
