Ingredients:
4 cups good quality jasmine rice
1 yellow bell peppers, finely diced
1/2 cup small dried currants
1 yellow onions, chopped ( Vidalia works best)
1 small eggplants, diced ( or 1/2 of a large)
1 cup mushrooms, chopped ( portabello work best)
1/2 cup sun-dried tomatoes ( chopped)
3 -4 fresh garlic cloves, minced
1/4 cup extra virgin olive oil
5 -6 sprigs fresh mint, chopped ( do NOT sub for dried!)
5 -6 sprigs fresh dill, chopped ( do NOT sub for dried!)
salt and pepper
Directions:
Make the rice (according to the directions on the package) in an extra-large pot.
While the rice is cooking, saute the yellow pepper, onion, mushrooms, garlic, currants, sun-dried tomatoes and the olive oil until golden brown.
Be sure to use an extra-large skillet and medium to medium-high heat.
When vegetables are finished, add them (along with the chopped fresh mint and dill) to the cooked rice and gently stir together until mixed evenly.
To give this dish an added “punch” of flavor, substitute vegetable or chicken broth for water when making the rice.
Servings: 6-8
Time preparation: 15 min.
Time total: 35 min.