Rice, tomato, and eggplant salad - gh_9407
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Parboiled iice |
| 1 | pack | (6oz) long-grain and wild-rice mix |
| 1 | small | Eggplant (about 1lb) |
| ¼ | cup | Olive oil |
| ¼ | cup | Red wine vinegar |
| ¼ | teaspoon | Salt |
| ¾ | teaspoon | Coarsely ground black pepper |
| 1 | can | (>19oz) Garbanzo Beans, rinsed and drained |
| 1 | pack | (10oz) frozen peas, thawed |
| 1 | (3oz) pimento stuffed olives chopped | |
| 2 | larges | Tomatoes |
| Parsley sprig for garnish | ||
Directions
ABOUT 40 MINUTES BEFORE SERVING OR EARLY IN DAY: 1. In 2-quart saucepan over high heat, heat 3¼ cups water to boiling. Stir in parboiled rice and long-grain and wild-rice mix with its seasoning packet; heat to boiling. Reduce heat to low; cover and simmer 25 minutes or until rice is tender and liquid is absorbed.
Remove saucepan from heat.
2. While rice is cooking, preheat broiler if manufacturer directs, Slice eggplant crosswise into ¼" thick slices. Spray rack in broiling pan with nonstick cooking spray. Arrange eggplant slices on rack, overlapping slices if necessary. Place broiling pan in broiler at closest position to source of heat and broil eggplant slices, 10 to 12 minutes until browned and tender, turning them once halfway through cooking time.
3. In sm bowl, with wire whisk or fork, mix olive oil, vinegar, salt and pepper. When eggplant is done, brush eggplant slices with 2 tablespoons of the salad dressing.
4. In lg bowl, mix remaining dressing with rice mixture, garbanzo beans, peas, and olives; gently toss to mix well. Spoon rice mixture onto platter.
5. Slice tomatoes. Alternately arrange tomato and eggplant slices around rice mixture on platter. Garnish with parsley. If not serving right away, cover and refrigerate to serve cold later.
Each serving: About 530 calories, 1 8 g fat, 0 mg cholesterol, 1925 mg sodium.
Good Housekeeping/July'94/scanned & fixed by DP & GG