Eggplant and Mushrooms with Wild Rice

A combination of eggplant, mushrooms, and wild rice in a creamy sauce. A rich and hearty side dish perfect with poultry, pork, or wild game.

Step: 1

Heat butter and 1 tablespoon of olive oil in a large skillet. Add the eggplant, and fry until tender, about 5 minutes. Remove eggplant from the skillet, and keep warm.

Step: 2

Add the remaining 2 tablespoons of olive oil to the skillet, and fry the onion and mushrooms until tender, about 5 minutes. Return the eggplant to the pan, and season with garlic, salt, pepper, and Italian seasoning. Cook and stir for one minute to blend the flavors.

Step: 3

Stir in the chicken broth, and simmer for about 5 minutes, until most of the liquid is reduced or absorbed. Stir in cream of mushroom soup, half-and-half cream, and cooked wild rice. Simmer over low heat for 15 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper if desired.

Per Serving: 243 calories; protein 4.7g; carbohydrates 17.7g; fat 18.2g; cholesterol 22.7mg; sodium 576mg.

The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, go for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can apply to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do more often .