Nutrition balance score
Good
Glycemic Index
56
Moderate
Glycemic Load
60
High
Nutrition per serving
Calories482.4 kcal (24%)
Total Fat1.3 g (2%)
Carbs106.1 g (41%)
Sugars5.8 g (6%)
Protein10.2 g (20%)
Sodium33.5 mg (2%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
17 servings
Instructions
Day Before
Step 1
Soak rice with lime / vinegar
Veggie prep
Step 2
Cut eggplant into 1 cm thick slices - soak in salted water for 30 min
Step 3
Molinex carrots
Step 4
Dice onions
Step 5
Separate garlic cloves and DON'T remove peel or cut
Step 6
After eggplant is done soaking, dice into cubes (can use veggie cutter)
Sautee
Step 7
Sautee onions, carrots, eggplant, and spices (not the garlic!)
Instant Pot (might need 2 pots evenly distributed)
Step 8
Add rice, and sautee to instant pot. Bury the garlic in a circle. Pour tomato sauce over top, and add water to cover. --15 min
Step 9
Can add coconut oil after if it's too dry
Notes
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