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Veggie-forward Cooking for the Beginner

In this episode, chef Scott Conant will show you how to make a vegetable-forward meal that will help save money and allow you to enjoy the bounty of your own garden. Scott is joined by Capella University faculty member and board certified counselor, Dr. Josh Stanley, who suggests planting a family garden to help reinforce structure and responsibility in kids, while also having fun.


Veggie-forward Cooking for the Beginner

DIFFICULTY:

TIME: 30 minutes

YIELD: 6-7 cups

'FOOD FOR THOUGHT' SIDE DISH: Grow Your Kids While Growing Veggies at Home

Eggplant & Vegetable Rice


Ingredients

  • 3 medium size eggplants, peeled and dice into 1-inch cubes
  • 1 onion, chopped small dice
  • 4 garlic cloves, minced
  • 2 cups crushed tomatoes (fresh or canned)
  • 2 tsp oregano
  • 2 tsp smoked paprika
  • 2 cups basmati or jasmine rice
  • 3 cups frozen vegetables
  • 3 cups vegetable or chicken stock/broth
  • Kosher salt to taste
  • Olive oil as needed

Directions

  1. Preheat the oven to 425°F.
  2. In a large oven safe pot, sweat eggplants and onions on medium heat for about 4-5 min.
  3. Add rice to onions and lightly toast along with frozen vegetables, about 2-3 min.
  4. Once rice is lightly toasted, add garlic, crushed tomatoes, oregano, paprika and broth/stock, then stir and bring mixture to a boil.
  5. Put a lid on the pot and bake in the oven for about 12-15 min, or until all the liquid is absorbed into the rice.
  6. Remove rice from oven and fluff it with vegetables using a long fork (used to hold a roast while carving). Be gentle not to mush the eggplants.
  7. Place the pot back into the oven for additional 4-5 min, until vegetables are warmed through.
  8. Serve immediately and with an optional side of yogurt.

Resources


  • Three Steps You Can Take to Stay Healthy During the Coronavirus Pandemic

    Healthy eating is especially important for keeping your immune system in top condition. Here are some steps you can take to eat healthy in the times of COVID.

  • Hub for Help

    Strayer University, Capella University, and Sophia Learning are committed to helping you manage during this challenging time. We've put together a quick list of resources to address your most immediate needs. We've also collected information that may be helpful as you adjust to the new realities of life and work. Our goal is to stay connected with you and offer support as we face this situation together. If you are experiencing a mental health crisis right now, there are resources to help.

About

Chef Scott Conant has frequently appeared on the Today Show, Good Morning America, and The Rachael Ray Show among others. He has been a recurring judge on Chopped for over ten years, which is consistently one of Food Network's highest rated programs as well as host of Best Baker in America seasons 2 and 3. Most recently, Scott became the host of Food Network’s dessert-themed spinoff, Chopped Sweets that premiered this past February. Scott Conant is a humble, passionate, and award-winning chef, business owner, husband, and father. For more about Scott Conant visit scottconant.com.

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