Best 7 Elsies Eggplant Dirty Rice Recipes

DIRTY RICE

Steps:

• Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the sausage, ground beef and chicken livers and cook, breaking the meat into small bits with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer to a medium heatproof bowl with a slotted spoon.
• Remove and discard all but 2 tablespoons of the fat from the Dutch oven. Add the onion, bell pepper and celery and cook down, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring frequently, until fragrant, about 1 minute. Stir in the rice, oregano, smoked paprika, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and cook about 30 seconds. Stir the cooked meat back in, then add the beef broth and Worcestershire sauce. Bring to a boil, reduce the heat to a low simmer and cover. Cook until the rice is tender and has absorbed the liquid, about 18 minutes.
• Remove from the heat. Remove and discard the bay leaves, stir in the scallions and season.

ELSIE'S EGGPLANT DIRTY RICE

Steps:

• 1. Start rice cooking in a small sauce pan.
• 2. While the rice is cooking, on medium to medium high temperature, in a medium sized (10-12") cast iron skillet place oil. When the oil is heated (not smoking), add chopped onion and saute. After the onions are slightly cooked, reduce heat to medium and add ground beef (or turkey) to cook. Do not over-stir.
• 3. ** Peeling the eggplant is optional. Since posting this recipe, I often leave the peeling on the eggplant for extra fiber/nutrition. Chop the eggplant into approximately 1/2" size pieces and add to meat when it is about three-fourths of the way cooked. Cover mixture and let it continue cooking on medium heat until the eggplant is tender. Again, do not over-stir.
• 4. When the rice is cooked, stir in approximately 2 cups of the cooked rice to the eggplant and meat mixture. Add chopped/crushed garlic, salt, black pepper, and cayenne pepper. Cover and continue cooking on LOW heat for approximately 10-15 minutes to allow flavors to blend.

DIRTY RICE WITH MUSHROOMS

Steps:

• In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion, celery and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid is absorbed, 5 minutes. Stir in garlic until fragrant, 1 minute.
• Add rice, Cajun seasoning, 1 teaspoon salt, ½ teaspoon pepper and the remaining 2 tablespoons oil. Stir until well blended, then add broth, scraping bottom of pot to remove any browned bits. Bring to a boil over high heat.
• Cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes. Scatter black-eyed peas on top in an even layer, cover and cook 3 minutes longer. Turn off heat.
• Add scallions to the pot, and fluff rice with a fork. Divide among bowls and garnish with more scallions. Serve with hot sauce.

RICE WITH EGGPLANT

Steps:

• Heat the olive oil in a heavy saucepan. Add the onions, the garlic and the eggplant. Cook briefly, stirring, until wilted.
• Add the rice and stir to blend. Add the bay leaf, the water and the pepper flakes, salt and pepper to taste. Bring to a boil, stirring, cover tightly and simmer for 17 minutes.
• Uncover, remove the bay leaf and stir with a fork to fluff.

EGGPLANT DIRTY RICE DRESSING

Steps:

• 1. Soak cut eggplant in salt water for 10 minutes (this will keep eggplant from turning dark).
• 2. Put oil in bottom of heavy bottomed pot. Saute onions, bell pepper, celery and garlic in oil until the vegetables are tender. Season with salt and pepper. Add Ground Round and cook until meat begins to brown.
• 3. Drain eggplant, and add to meat mixture. Smother down covered until eggplant is well cooked. (Eggplant will be completely mashed up when done). Stir often and scrape the bottom of pot with your spoon to lift off any that may be starting to stick. Add 1 teaspoon of Louisiana Hot sauce Taste, adjust seasoning to your taste. Stir in Chopped green onions and parsley. Cook for only a few minutes longer. Remove from heat.
• 4. Add the cooked rice, stir to mix completely. Serve hot. Note: at anytime if the mixture becomes to dry to finish cooking the eggplant down, then add a small amount of water.

TEETA'S EGGPLANT (AUBERGINE) DIRTY RICE

Steps:

• Peel and cube eggplant, boil 10 minutes and drain.
• Melt butter in heavy large dutch oven.
• Saute onion, garlic, celery, peppers until soft, add ground meat and cook until meat is done.
• Add eggplant to meat mixture and mash.
• Cook meat/eggplant mixture an additional 15-20 minutes.
• Add salt and peppers (adjust for taste) Then fold in rice and green onions in meat mixture.
• Turn off heat and let steam for 30 minutes.
• Fold in parsley just before serving.

EGGPLANT AND RICE

Steps:

• Heat oil in a heavy saucepan over medium high heat.
• Sauté onion and garlic 3-4 minutes or until onion is softened.
• Stir in next 4 ingredients (eggplant, tomato, bay leaf & thyme) and mix thoroughly.
• Cover saucepan and simmer 3 minutes.
• Stir in remaining ingredients (rice & chicken stock) and salt and pepper to taste and return to a boil.
• Immediately reduce heat to low.
• Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
• For vegetarian do not use Chicken stock.