Lentils & eggplant with brown rice

Yield: 1 Servings

Measure Ingredient
3 tablespoons Sherry (or water or stock)
1 medium Onion, chopped
1 Clove garlic, chopped
1 cup Chopped up mushrooms (make
1/4 to 1/2" pieces) optional
1 medium Carrot, chopped
1 small (~1 lb) eggplant, peeled and
Cubed
1 cup Lentils
1 cup Texmati brown rice (or
Shortgrain)
1 8 or 10 oz can tomato sauce
2 cups Vegie stock
2 cups Water
1 teaspoon Dried basil
1 teaspoon Dried oregano
2 teaspoons Chopped 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@... 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@... using MMCONV.

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