Approximately 600 calories per person – Serves 2
- Prep time: about 5 minutes
- Cook time: about 30 to 40 minutes
- Total Time: about 45 minutes
Ingredients
- 12 tablespoons (Tbsp) (¾ cup) dry parboiled rice
- 1 can of Trader Joe’s Grecian Style Eggplant with Tomatoes and Onions
- 2 eggs
- 1 salted bouillon cube
- 1 unsalted bouillon cube
- 1 ½ cups water for bouillon cubes
- ¼ teaspoon (tsp) salt
- ¼ teaspoon (tsp) black pepper
- ¼ teaspoon (tsp) habanero ground pepper (if you like heat)
- 1 ounce (30 grams) pecorino romano cheese
- Garnish with a few fresh Italian parsley or basil leaves
Steps
- Rice
- Pour 1 ¾ cups water into a rice pot.
- Place two crushed bouillon cubes into water.
- Turn on the heat to medium and heat until dissolved
- Mix habanero pepper, salt and black pepper into the broth
- Pour the 12 tablespoons of rice into warm bouillon broth and mix well.
- Heat until boiling.
- Immediately reduce heat to low (176 on induction).
- Cover and simmer 20 minutes or until rice is tender and liquid is absorbed.
- While rice is cooking
- Grate 1 ounce (30 grams) cheese.
- Place basil or parsley in a bowl for garnish
- Eggplant
- When rice is done, remove cover, fluff and mix, leaving the heat on simmer (142 on induction),
- Add the eggplant into the rice and mix well.
- Add the grated cheese into the pan and mix well.
- Eggs
- Spread the rice mixture evenly and flat.
- Make two indentions with a spoon in the mixture, one for each egg.
- Gently drop two eggs into the indentions, trying not to break the yokes.
- Add salt and pepper to eggs.
- Cover and up the temp to simmer (Induction 170) and let it set for 10 minutes to start to steam cook the eggs
- Eggs need not be fully cooked to break them up and mix into the rice and let them cook into the mixture.
- It’s done when the eggs are cooked.
- Serve
- Divide into 2 bowls.
- Garnish with a few fresh Italian parsley or basil leaves.
All of Living in Beauty Recipes
We are working on a series of recipes that are easy to fix in an RV and are approximately 600 calories per person for two people. Ultimately, they will be compiled into “The Bean Counter Cookbook.”