Globe
Recipes

Ingredients:

2 cups basmati rice
1 eggplant
1 cauliflower
3 carrots
1 sliced onion
1 potato cut to cubes
1 cup olive oil
Salt

Directions:

Soak the rice for at least 2 hours
Cut the eggplant to cubes, sprinkle 1 tsp salt, mix and set a side for an hour
Separate flowers from the cauliflower and soak in 3 cups water and half cup vinegar for an hour
Fry all vegetables (after drained from liquids) one after the other until half soft starting with the onion
Set the oil aside
Bring to boil 4 cups of water and 1 tsp salt
Drain the rice and add to boiling water
Bring to boil and cook for 5 minutes and drain
Put all fried vegetables in a pot and platen
Pour the rice over and flatten
Cover and bake in oven in 325 deg F for half hour
To serve, put a large plate on top of the pot and turn the pot upside down to have a kind of a cake with rice at bottom and vegetables on top.

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