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Eggplant Garbanzo Basmati

I just loved seeing all of you at the market this week. I‘m still thinking lots about my father and remembering how much he loved eating rice. For decades, we couldn’t serve a meal without rice. I created this dish to honor once again the man who taught me to love nature.

2 c veggie stock

1 c brown basmati rice

Cook this for about 43 minutes until the rice is tender.

6 cloves of garlic

1 large yellow onion

2 jalapeño peppers

1 T cumin seeds

1 T. Coriander seeds

1 tsp shaved turmeric root

1 large eggplant cut into 1/2 cubes

2 c cooked garbanzo beans

Saute the onion for 6-8 minutes, adding more broth to keep from sticking. Add the spices and the eggplant. Cook until tender about 12 minutes.

2 T muun chi kvass

2 T muun chi CoCoFir

1/2 c finely chopped basil

1/4 c finely chopped mint

Combine the cooked rice with the garbanzo beans and spices. Add the dressing. Salt and pepper as needed.

Add chopped cilantro to garnish and you have a nice refreshing dish that is great served cold or warm. Think about my dad as you eat the rice! I hope you enjoy this dish that brings diversity and probiotics to your gut!

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