Rice Mediterranean

Jambalaya: Cookbook of the Junior League of New Orleans, p. 186

4 tablespoons butter

1 small eggplant, peeled and diced

1 small zucchini, chopped

4 large mushrooms, sliced

4 green onions, minced

1 ripe tomato, peeled and chopped (approximately 1 cup)

1 teaspoon salt

¼ teaspoon pepper

1 cup raw rice

2 cups chicken broth

I really don't cook with eggplant enough. It's such a friggin' neat vegetable.

In a saucepan, melt butter, add vegetables, salt and pepper. Cook for 10 minutes over moderate heat. 

(I had forgotten the mushrooms at this point. Don't worry - I went back for them.)

Stir in 1 cup of rice. Add 2 cups of chicken broth and bring to a boil. Cover and cook over low heat for 25 minutes. Serve immediately.

Served with some grilled beef franks - such yum!

My Rating: 4/5 "This is wonderfully flavorful. Granted, a lot of that is salt, but in this case the salt is a nice compliment to the veggies rather than overwhelming them. It's a really comforting texture, and the veggies all combine and bolster each other nicely. Good stuff!"