You will need:
1 ½ cups water or broth
¾ cup long grain brown rice
½ tsp saffron or turmeric
¼ cup white wine
1 large onion, peeled and chopped
5 stalks celery, chopped
2 cups green bell peppers, cored and chopped
1 medium eggplant, cubed
2 large tomatoes, seeded and chopped
2 cups mushrooms, thinly sliced
15 ½ oz can kidney beans, drained
1 tsp salt
Directions:
Bring the water or broth to a boil in a large pot. Add rice and saffron/turmeric. Stir well to prevent rice from sticking. Reduce heat as low as possible, cover and allow to simmer uncovered for 30 - 40 minutes. In a medium sized pan, heat the wine over high heat until boiling. Add the onion, garlic, celery and green pepper and cook for about 3 minutes. Add the eggplant, tomatoes, and mushrooms. Cook over moderate heat for about 10 minutes. Stir in the kidney beans and season to taste. When rice is done, stir in the vegetable mixture and mix well. Serve warm.