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Title: Lentils and Eggplant with Brown Rice
Categories: Digest Oct
Yield: 1 Servings

3tbSherry (or water or stock)
1mdOnion, chopped
1 Clove garlic, chopped
1cChopped up mushrooms (make
  1/4 to 1/2" pieces) - optional
1mdCarrot, chopped
1sm(~1 lb) eggplant, peeled and
  Cubed
1cLentils
1cTexmati brown rice (or
  Shortgrain)
1 8 or 10 oz can tomato sauce
2cVegie stock
2cWater
1tsDried basil
1tsDried oregano
2tsChopped parsley to taste or
  More (up to 1/3 cup)

Rice Cooker: Put the sherry or stock into the rice cooker with the sherry or stock, and turn on the machine. Let the onion saute, as you chop and add the garlic, mushrooms, carrot, and eggplant. Give the pot a quick stir as you add each vegie. Add water if the vegetables start to stick, Let the eggplant cook about a minute or so, then add the lentils, rice, liquids, basil, and oregano. Cover, let it cook, and allow to stand about 10 minutes when the cooker shuts off. Stir in the parsley and serve.

Slow Cooker: Saute the vegies lightly, then add everything but parsley to the crockpot. Cook on low if you want to ignore it all day, or 3-4 hours on high. Add parsley and serve.

Stovetop: Saute the vegies, add everything but the parsley, cover and bring to a boil. Reduce heat and simmer about 40-45 minutes, or until liquid is absorbed. Stir in parsley.

(Adapted from the guide that comes with Farberware Rice Cookers.)

Posted by judith@utig.ig.utexas.edu to the Fatfree Digest [Volume 11 Issue 19], Oct. 19, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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