We’re still meatless. It makes it easier that you can simply skip the whole aisle/section.
Greek eggplant with rice
Modified from Glorious One-Pot Meals
Layers from bottom in my 2.25-qt Staub round cocotte:
- Olive oil
- ½ c white rice
- 2 Tbsp sherry vinegar
- allium: e.g., ½ med onion, 2 large shallots, 1 leek, or 1 bunch scallions: chopped
- ½ red bell pepper, chopped small
- 4-5 Roma tomatoes, diced
- 1 Tbsp chopped fresh oregano
- 6-8 garlic cloves, minced
- 2 Tbsp chopped fresh Italian parsley
- Freshly ground black pepper
- Small pitted black olives
- 1/4 c pine nuts
- 1 medium eggplant, diced
- 3-4 oz feta cheese, crumbled (I’m using a French goat-milk feta)
- 1 15-oz can garbanzos/chickpeas, drained and rinsed
She splits stuff up and does two layers. Not for me.
Pour-over will be something like:
2 Tbsp olive oil
1 Tbsp red-wine vinegar
2 Tbsp red wine
1 Tbsp soy sauce
1 Tbsp smoked paprika
1 tsp ground cumin
Shake well, pour over. 450ºF for 45 minutes.
I got to reading about Calrose rice, quite interesting in itself and I’m definitely buying some, but it also took me to the wide variety of interesting rices from Lundberg. I can’t wait to try a lot of those.
UPDATE: Extremely tasty. Definitely will make this again. For the allium, I chopped two good-sized spring shallots, including the green part. Cut pine nuts to 1/4 cup and half that (2 Tbsp) would probably be enough.