Serves 4
70 min
Fried Brown Rice with Braised Fennel and Roasted Eggplant
Recipe GLPRfc9bda700b7eb3
A North African-inspired one-plate meal featuring fluffy fried brown rice infused with warm spices, tender braised fennel, and caramelized roasted eggplant. The aromatic blend of ras el hanout, cinnamon, turmeric, and toasted fennel seeds creates a complex, deeply flavorful dish that's naturally plant-based and wholesome.
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Ingredients
1 medium eggplant, cut into 3/4-inch cubes
1 cup long-grain brown rice, rinsed
2 cups water
1/2 fennel bulb with fronds, sliced lengthwise into 1/4-inch pieces
1/4 cup chicken broth
1 shallot, finely chopped
3 cloves garlic, finely chopped
4 tablespoons ras el hanout
2 teaspoons fennel seeds, toasted and crushed
1 teaspoon ground turmeric
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground clove
2 bay leaves
3 tablespoons olive oil, divided
Salt and freshly ground black pepper to taste
Directions
Preheat your oven to 425°F (220°C). On a large baking sheet, toss the eggplant cubes with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer and roast for 25–30 minutes, stirring halfway through, until golden and tender with crispy edges. Set aside.
While the eggplant roasts, bring 2 cups of water to a boil in a medium saucepan. Add the rinsed brown rice, bay leaves, and a pinch of salt. Reduce heat to low, cover, and simmer for 35–40 minutes until the rice is tender and the water is fully absorbed. Fluff with a fork and set aside to cool slightly.
In a small skillet, heat 1/2 tablespoon of olive oil over medium heat. Add the sliced fennel and season lightly with salt and pepper. Pour in the chicken broth, cover, and braise for 12–15 minutes, stirring occasionally, until the fennel is very tender and the liquid has mostly evaporated. Transfer to a plate.
In the same skillet or a larger one, heat the remaining 1.5 tablespoons of olive oil over medium-high heat. Add the chopped shallot and garlic, stirring constantly for 1–2 minutes until fragrant but not browned.
Stir in the ras el hanout, toasted crushed fennel seeds, turmeric, cinnamon, and ground clove. Toast the spice mixture for 30 seconds to 1 minute, stirring frequently, until very aromatic.
Add the cooled cooked rice to the skillet with the spices. Stir constantly for 3–4 minutes until the rice is well coated and heated through. Taste and adjust seasoning with additional salt and pepper as needed.
Gently fold the roasted eggplant and braised fennel (including any liquid) into the fried rice. Toss gently to combine and warm through for 1–2 minutes.
Divide among serving bowls or plates and serve immediately. Garnish with fennel fronds if desired.
