Beet Rice

1 cup of Rice cooked in Ckn or Veggie Stock
2 Beets - peeled and diced
1 onion - peeled and diced
1 tbsp diced garlic
1 small red pepper - diced
1 small eggplant - peeled and diced
S&P
Crushed Red Pepper

Cook the rice in the stock and put aside. (You can also used left over rice)

Add diced beets, onions, garlic, red pepper and S&P to a saute pan and for about 10 - 15 minutes. In a separate pan steam the eggplant with S&P for about 10-15 minutes.

Add the rice and eggplant to the beets and add crushed red pepper to your taste.

Enjoy!

Thanks to KRISTINE CAHILL for this recipe!