Wild Rice with Chicken, Eggplant, and Bell Pepper
A festive wild rice and chicken dish wrapped in eggplant — a real showstopper! I'm crazy about this one. It's so summery, full of character, and undeniably delicious. One taste and you'll want to make it again and again.
Foster
Recipe author
Wild Rice with Chicken, Eggplant, and Bell Pepper
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 %
7 g
Fats 20 %
4 g
Carbohydrates 45 %
9 g
94 kcal
GI:
100
/
0
/
0
- Rinse the rice well in cold water. Drain it, put it in a pot, add a little salt, cover with water at a 1-to-4 ratio, and set it on the stove. Bring to a boil uncovered, then lower the heat, cover, and cook for 30 minutes. 2. Dice the onion, chicken, and bell pepper small. Cut the eggplant lengthwise into thin tongues; dice the trimmings. Purée the tomatoes in a meat grinder, or dice them (in which case it's best to peel them first). 3. Salt the eggplant slices, put them in a microwave-safe container with a lid, and cook them until soft and partly done. You can also brown the eggplant in a skillet with oil, finish it in the oven, steam it, or boil it. 4. Heat a little oil in a skillet and cook the chicken (2–3 minutes, stirring constantly, until the color changes). Remove the chicken from the pan. 5. Add more oil if needed and add the onion. Salt it and stir — it will release liquid that helps lift the browned bits left by the meat, which adds flavor. Cook the onion until translucent. Add the bell pepper, stir, cook for a minute, then add the diced eggplant. Stir and cook another 2–3 minutes. 6. Return the chicken to the vegetables, stir, and add the tomato purée. (If you diced the tomatoes, add them at the same time as the eggplant.) Season with salt and pepper to taste. Stir and heat through. 7. Drain the cooked rice in a colander and rinse it. Let the water drain. 8. Line a skillet with the eggplant strips arranged like spokes, covering the sides completely, with half of each strip hanging over the edge. Spoon the chicken-and-vegetable mixture over the eggplant and smooth it out. Next, add a layer of rice. Smooth it and fold the overhanging eggplant strips over the top. Bake in the oven at 350°F (180°C) for 20 minutes. After 10 minutes, brush the eggplant with olive oil. 9. Take the finished dish out of the oven, set a large serving plate over the skillet, and invert the rice-and-chicken-in-eggplant onto the plate. Lift off the skillet. 10. To garnish, arrange parsley around the edge and bell pepper spirals in the center. To make the pepper curl nicely, blanch it for a minute, roast it for 2 minutes, or soften it in the microwave. Pickled bell pepper works great here too. Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Wild rice - 357 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
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- Festive table
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- Second course
- Meat and meat products
- Vegetables
- Cereals and cereal products
- Spices seasonings spices
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- Pepper
- Salt
- Vegetable oil
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