This recipe just came to me as I stared, frustrated, into my fridge at leftovers. My family is coming into town this weekend (uber-excited!) so I planned menu upon menu of gluten and dairy free bliss. This cooking bonanza hinges upon using up my leftovers since I refuse to waste food (or to feed my guests leftovers :) ). See my note below for variations on this and feel free to experiment. This is just what I had staring back at me from the depths of my overstuffed refrigerator...
2 c. cooked brown rice (this would work well with cooked quinoa also I bet)6 eggs, scrambled
1 medium eggplant, cooked and chopped**
1 T. Bragg's liquid aminos
Seasonings:
sea salt and pepper
dash cayenne pepper (optional)
rosemary
garlic powder
onion powder
Mix cooked rice, cooked eggplant pieces, Bragg's and seasonings in a large bowl. Bake at 350 degrees for about 40 minutes. I baked this all in a pie plate sprayed with nonstick spray, but you can use whatever you have handy. Feel free to thrown in any leftovers- veggies, raisins, seeds- whatever appeals to you. This was just my way of using up leftovers without having the same old "blah...oh good, stir fried veggies on rice again this week :) "
** I used leftover grilled eggplant slices which I then chopped up lazily using kitchen shears.
** I used leftover grilled eggplant slices which I then chopped up lazily using kitchen shears.
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