Recipe - Curried Vegetable With Brown Rice

2 tablespoon Oil
1 small Onion, minced
1 md Green pepper, minced
4 ounce Mushrooms, cut or sliced up
1 Carrot, cut or sliced up thin
One half teaspoon Salt
1 md Eggplant, peeled & minced
1 lg Tomato, minced
1 tablespoon Curry powder
2 Cloves garlic, minced
2 Three fourths cup Water
1 cup Instant brown rice
2 tablespoon Basil leaves, chopped fine
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. TAop with a tablespoon of plain
yogurt if desired.

MC formatting by bobbi744@sojourn.com

NOTES : Can reduce the amount of curry powder to One half Tablespoon. A
vegetarian main dish or side dish with meat main dish.
Recipe by: Uncle Ben's Recipe Posted to Digest eatlf.v097.n083 by Roberta
Banghart bobbi744@sojourn.com on Mar 27, 1997