Basmati Rice with Eggplant, Almonds, a..

Cooking Instructions

Preheat the oven to 350 degrees. Put the sesame seeds on a small sheet pan or pie plate and toast for 6 minutes. Add almonds and toast for 8 to 9 minutes more, or until both are golden brown. Set aside.

Cut 1 inch off the top of the eggplant and discard. Peel and dice the eggplant into 1/4-inch cubes.

Put 2 tablespoons of the butter in a large heavy-bottomed saucepan over medium-high heat. Add the cumin seeds, shallots, and eggplant and cook, stirring frequently with a wooden spoon, for 6 minutes. Add the almonds and sesame seeds and cook for 1 minute. Add the honey and raise the heat to high.

Add 4 cups of water and bring to a boil. Add the rice, stir, and cover. Reduce the heat to medium-low and simmer for 20 minutes. Stir in the remaining butter and the basil and season with salt and pepper to taste.

Wine Pairing(s)

Reino de los Mallos Vino de la Tierra

Gosálbez Orti Qubel Barrica

Vivalda Massimiliano Guaragna

Enguera Distinto

Piccini Chianti

Il Paradiso Brunello di Montalcino

Paolo Scavino Barolo

Fontodi 'Case Via' Syrah

Barkan Classic Sauvignon Blanc

Marchesi de' Frescobaldi 'Castello di Nipozzano' Montesodi