Potato Eggplant with Rice

Ingredients for rice recipe:

1 cup basmati rice
2 cups water
2 tbs. Olive oil
a pinch of salt
1/2 cup of peas

Directions:

1) Wash rice under cold water , and soak for 30 mins. ( * note the longer you let the rice soak the less they stick together)
2) Boil 2 cups of water and add olive oil, and salt.
3) Once the water starts to boil add the frozen peas.
4)After 2 mins. add drained rice to the boiling water.
5) Cook on med. heat until water is almost evaporated.
6) Cover and let it simmer for 7 mins.
7) DO NOT USE A SPOON TO MOVE THE RICE, once the rice is tender turn the stove off and let the rice rest for 5 mins. and then gently fluff the sides with a fork.

***for diabetic friendly rice

substitute the 2 cups of water with 5 cups of water, and once the rice is tender, drain the water and then cover and let it simmer on low until fully cooked. The goal is to drain the starch water out of the rice.



Potato Eggplant:
Ingredients:

2 med. sized eggplant
3 potatoes
1 onion
2 tomatoes
salt to taste
1/2 lemon
1 tbs. red chili powder
1 tsp. cumin powder
1 tsp. pomegranate powder ( anardana)
1/2 tsp garam masala
1/4 tsp. of turmeric

Direction:

1) Cut the eggplant in half and then length wise. Cut again into wedges.
2) Cut potato half and length wise. Cut once more into cubes.
3) Dice the onion, and fry over med. heat until golden brown.
4) Add diced tomato, after 3 min. add the spices.
5) Add the cubed potatoes with 1/4 cup water .
6) 5 min. later add the eggplant.
7) Cook on med-low heat for 20 min.
8) Once the potatoes and eggplant are soft. ( you can test this by using a fork to test the potato and eggplant...if they break gently they are cooked)
9) serve with rice and sauteed red cabbage with avocado.