CURRIED VEGETABLES WITH BROWN RICE

2 tablespoons oil
1 small onion, diced
1 medium green pepper, diced
4 ounces mushrooms, sliced
1 carrot, thinly sliced
1/2 teaspoon salt
1 medium eggplant, peeled and diced
1 large tomato, diced
1/2 to 1 tablespoon curry powder
2 cloves garlic, minced
2 3/4 cups water
1 cup instant brown rice
2 tablespoons finely chopped basil leaves
1 tablespoon plain yogurt (optional)

In a large skillet, heat oil until it is just below smoking point. Add the onions, peppers, mushrooms carrots and salt. Saute until the vegetables are beginning to brown.

Add the eggplant and continue to saute for 1 more minutes.

Stir in the curry powder, garlic and tomatoes. Add the water and bring to a Low boil for 3 minutes.

Add the rice, bringing to boil, cover and reduce heat to simmer. Cook for 10 minutes.

When the rice has finished cooking, stir in the basil and serve. Top with a tablespoon of plain yogurt if desired.

Servings: 4
Source: Uncle Ben's Rice