For 4-6 servings: 300 g rice 300 g vegetables (onion, bell pepper, frozen peas) 2 cm ginger, grated (1 tsp ginger powder) 3 teaspoons coriander powder 3 cloves of garlic, crushed 1 teaspoon garam masala 3 tablespoons oil salt, to taste fresh cilantro to garnish (optional) Cook the rice in water with some salt. Drain and set aside. Chop the vegetables and mix them with the garlic, ginger and the spices. Heat the oil in a wok (pan) and add the vegetables. Stir continuously until they begin to soften slightly. Add the rice, stir to combine and add salt to taste. Garnish with finely cut fresh coriander. Serve with Indian dishes. Note: You can use
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For 4 servings: 4 medium eggplants 200 g  brown rice 2 onions, finely chopped 2 carrots, grated 2 green peppers, finely diced 3-4 dried tomatoes, chopped 1 tablespoon oil fresh parsley, finely chopped salt and pepper, to taste Wash the eggplants and cut then in half, lengthwise. Using a small knife, cut a border inside each eggplant about 1 cm. thick. Using a teaspoon, scoop out the core. Sprinkle the eggplants with salt, brush with a little bit oil and bake in the oven for about 10-20 minutes, until tender. Heat the oil in a saucepan and stir fry the onions and the carrots for a few minutes. Add the  rice and water to cover. Stir
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