Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Eggplant Rice Dressing
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- #84438
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 pounds ground meat
1 large eggplant, peeled and chopped
1 onion, chopped
2 bell peppers, chopped
2 cloves garlic, minced
1/2 cup green onions, chopped
1 tablespoon cayenne pepper
1 tablespoon seasoned salt, to taste
2 cups water (more as needed)
3 cups cooked brown rice
directions
Brown ground meat and drain grease. Lower flame to simmer and add eggplant, onions, bell peppers, garlic and green onions. Cover pot and let cook down for 15 minutes.
Add all the seasonings. Cook for another 1/2 hour on medium fire, stirring occasionally.
Uncover pot and add enough water to cover dressing mix in the pot. Bring to boil, then for remainder of the time simmer until it reaches desirable consistency.
Add cooked brown rice, stir in until heated through.
added by
LindaV
nutrition data
416 calories, 24 grams fat, 25 grams carbohydrates, 23 grams protein per serving.
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