This rice and vegetable combination will provide you with healthy and nutritious food, it is easy to prepare and it is especially good for intestine, because of the regulating action of rice upon the bowel movement, especially with whole grain rice. The meal prevents illnesses associated with constipation, it is also beneficial to the heart and liver because of the low sodium content ( if one limits the addition of salt )
Ingredients
- 350g of whole grain rice
- 1 eggplant
- 1 baked red bell pepper ( To bake the pepper, place it in a hot oven at maximum temperature until it’s tender and the skin separates easily. Take it out of the oven and let it cool, once it is completely cool, peel and cut it open then remove the seeds)
- 1 tomato
- 3 cups of chicken stock
- 2 garlic cloves
- 6 tablespoons of olive oil
- Salt to taste
Direction
- Soak the rice in cold water overnight or in hot water for an hour
- Wash and chop the egg plant
- Cut the baked pepper into stripes
- Wash and crush the tomato
- Peel and cut the garlic
- Heat the olive oil in a large frying pan and sauté the pepper and the eggplant over medium heat
- Stir in the tomato and let it cook for 3 minutes
- Rinse the rice and add it, still stirring
- Add the chicken broth and salt, then stir. Let it for about 5 more minutes
- Add the chopped garlic, and then reduce the heat a little and let the rice simmer till it’s tender
- Remove from the stove and serve hot.