Served as main course. Vegetarian dish. Speciality: Occasion - Dinner Party.

Turkish

4 cups good quality Jasmine Rice

1 Yellow Bell Pepper, finely diced

1/2 cup small dried Currants

1 Yellow Onion, chopped (Vidallia works best)

1 small Eggplant, diced (or 1/2 of a large)

1 cup Mushrooms, chopped (portabello work best)

1/2 cup sun-dried Tomatoes (chopped)

3-4 Cloves Fresh Garlic, minced

1/4 cup Extra Virgin Olive Oil

5-6 Sprigs Fresh Mint, chopped (do not sub for dried)

5-6 Sprigs Fresh Dill, chopped (do not sub for dried)

Salt and Pepper

Make the rice (according to the directions on the package) in an extra-large pot. While the rice is cooking, sautee' the yellow pepper, onion, mushrooms, garlic, currants, sun-dried tomatoes and the olive oil until golden brown. Be sure to use an extra-large skillet and meduim to medium-high heat. When vegetables are finished, add them (along with the chopped fresh mint and dill) to the cooked rice and gently stir together until mixed evenly. To give this dish an added"punch" of flavor, subsitute vegetable or chicken broth for water when making the rice.

Preparation time: 15 minutes

Cooking time: 35 minutes

Serves: 6-8

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