Eggplant and Mushrooms with Wild Rice
If you have about 40 minutes to spend in the kitchen, Eggplant and Mushrooms with Wild Rice might be a great gluten free recipe to try. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 17g of fat, and a total of 238 calories. This recipe serves 6. It works well as a rather inexpensive side dish. Head to the store and pick up half-and-half, chicken broth, mushrooms, and a few other things to make it today.
Instructions
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.
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.
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.