Dirty Rice, Vegan Style

• Vegan
• Gluten free

• Produce

  • 1 Bay leaf
  • 2 Celery stalks, large
  • 1 Eggplant, medium
  • 6 cloves Garlic
  • 1 Green pepper
  • 1/2 Lemon, Juice of
  • 1 Onion, large
  • 1/2 cup Parsley, fresh
  • 1 handful Thyme, fresh
  • 1 Tomato, large

• Canned Goods

  • 1 32-ounce container Vegetable broth, low-sodium

• Condiments

  • 1 Tabasco or other hot sauce

• Pasta & Grains

  • 1 1/2 cups Brown rice, long grain

• Baking & Spices

  • 2 tsp Paprika, sweet (or smoked
  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on vegkitchen.com

Description

Ingredients

• 1½ cups long-grain brown rice
• 32-ounce container low-sodium vegetable broth
• 1 bay leaf
• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 1 large onion, finely chopped
• 1 medium eggplant, stemmed and diced
• 2 large celery stalks, diced
• 1 green pepper, finely diced
• 1 large tomato, diced
• 2 teaspoons sweet or smoked paprika
• 1 handful fresh thyme leaves (or 1 teaspoon dried)
• Salt and freshly ground pepper to taste
• Juice of ½ to 1 lemon, to taste
• ½ cup finely chopped fresh parsley
• Tabasco or other hot sauce for passing around

Directions

• Pour 3 cups of the broth into a large saucepan. Place over high heat and bring liquid to boil. Add rice and bay leaf and give a quick stir. Cover and reduce heat to low and simmer for 30 minutes  or until rice is tender and all liquid is absorbed. Remove bay leaf and set aside.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the garlic, onion, and eggplant. Sauté for 5 to 8 minutes, or until the vegetables soften a bit.
• Add the celery, green pepper, tomato, paprika, and thyme. Continue cooking for 5 to 8 minutes longer, stirring occasionally, until the vegetables are soft but not overdone.
• Stir in the cooked rice and remaining cup of broth. Reduce heat to medium and cook another 10 minutes until all the liquid is absorbed. The mixture should still be a bit moist, so if need be, add ½ to 1 cup water and allow to absorb a bit.
• Stir in salt, pepper, lemon juice and parsley.
• Serve at once; pass around Tabasco for spicing up individual servings. Keeps several days in the fridge, flavor improves over time.