Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Pesto Eggplant and Rice


2 teaspoons Olive Oil
1/2 cup Onions, finely chopped
2 cloves Garlic, minced
1-pound Eggplant, peeled, cut into 1/2-inch cubes
1/2 cup Tomatoes, cooked, finely chopped
1 Bay Leaf
1/2 teaspoon Thyme
1 cup Long Grain Rice
2 cups Chicken Stock
1/4 teaspoon Salt, or to taste
1/4 cup Pesto Dressing


1. Add oil to large skillet. Heat over medium heat.

2. Saute onion and garlic until soft, about 3 minutes.

3. Add eggplant, tomato, bay leaf and thyme to skillet. Stir to combine.

4. Cover skillet and cook 3 minutes.

5. Add rice, chicken stock, salt and pepper. Stir to combine and return to boil.

6. Reduce heat to low, cover and simmer 20 minutes, or until rice absorbs liquid.

7. Remove from heat, keep covered, and set-aside for 5 minutes.

8. Stir in pesto pasta dressing and serve.

         ©2007-2017 All rights Reserved.