Eggplant And Fennel Pilaf Of Bulgur And Rice

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Vegetables	Asian	Eggplant, Grains, Rice	3	Servings

INGREDIENTS

4	c	Eggplant chunks
		approximately
1	t	Asian five spice powder
		preferably Thai spice
		blend
1	t	Light sesame oil
1	t	Gomasio, or a blend of
		sesame seeds and coarse
		salt
1		Fennel bulb, trimmed and
		cored
2	T	Chopped fresh basil
		Freshly ground pepper
		Olive oil spray
1	c	Chopped onion
1	t	Olive oil
1/2	c	Red bell pepper strips
		Freshly ground pepper
1/2	c	Cracked wheat bulgur
1/2	c	Instant white rice, or
		leftover
16	oz	Low sodium vegetable broth
1/4	t	Better than bouillon
		vegetable soup base or
		flavor enhancer
1/2	t	Butter BudsÂ®, sprinkles
1/2	c	Chopped fresh cilantro, more
		or less
3		Lemon wedges, garnish
3		mg sodium]
9/25		Fri

INSTRUCTIONS

Preheat oven to 350F.  EGGPLANT: Cut eggplant into large dice and toss
with 5-spice, oil and  gomasio. Spread on a sprayed non-stick cookie
sheet.  FENNEL: Trim and core the fennel bulb. Remove tough outer
layers if  necessary. Toss with basil, pepper and a little olive oil
mist. Place  in a non-stick oven pan that will fit in your oven along
side the  cookie sheet.  Bake both at 350F for 15 minutes. Fennel
should now be aromatic and  soft. Remove from oven and let cool.
Continue to bake the eggplant  for another 25 to 10 minutes or until
lightly brown. Remove to cool.  While vegetable are cooking, heat oil
in a large skillet or wok.  Saute the onion until soft. Add the red
pepper strips, season with  pepper; saute until peppers are softened
and onions are lightly  browned.  Pan roast the grains: Clear a space
in the middle of the pan and add  the bulgur and rice. Stir to 'toast'
the grains, incorporating the  onion mixture after about 2 minutes. Add
the broth and the  bouillon-flavor enhancer. Stir well. Bring to a
boil. Reduce heat,  cover and simmer for 10 minutes. Stir and add the
roasted vegetables.  Simmer until most of the liquid has been absorbed
by the grains;  about 15-20 minutes. Add the butter buds and cilantro;
warm through.  Serve with lemon wedges and offer gomasio.  [PER
SERVING: 258 cals, 4g total fat (12%cff); 63g carbs; 10g fiber;  SEE
The KitchenPatH Recipes | http://home.earthlink.net/~kitpath  NOTES :
The eggplant and fennel are roasted with spices and added to  the
two-grain pilaf. The fennel is an after-taste. Very pleasing  pilaf.
Tested by Pat and Bob Hanneman 9/98. If you don't like  cilantro, try
shredded napa cabbage, watercress, romaine, or  flat-leaf parsley.
Serves 3; 4 when served with salad and a roll.  *Recipe adapted from
Rosemary Moon's EGGPLANT COOKBOOK (1998)  Recipe by: Adapted from
Rosemary Moon's Egglant Cookbook (1998)  Posted to EAT-LF Digest by Pat
Hanneman <kitpath@earthlink.net> on  Sep 25, 1998, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 169 Calories From Fat: 25 Total Fat: 2.9g Cholesterol: 0mg Sodium: 186.1mg Potassium: 646mg Carbohydrates: 35.5g Fiber: 6.9g Sugar: 16.2g Protein: 4.3g