Lentils & Eggplant With Brown Rice
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Lentils & Eggplant With Brown Rice
  Lentils    Eggplant    Rice  
Last updated 6/12/2012 12:52:02 AM. Recipe ID 13706. Report a problem with this recipe.
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      Title: Lentils & eggplant with brown rice
 Categories: None
      Yield: 1 Servings
 
      3 tb Sherry (or water or stock)
      1 md Onion, chopped
      1    Clove garlic, chopped
      1 c  Chopped up mushrooms (make
           1/4 to 1/2" pieces)
           -- optional
      1 md Carrot, chopped
      1 sm (~1 lb) eggplant, peeled and
           Cubed
      1 c  Lentils
      1 c  Texmati brown rice (or
           Shortgrain)
      1    8 or 10 oz can tomato sauce
      2 c  Vegie stock
      2 c  Water
      1 ts Dried basil
      1 ts Dried oregano
      2 ts 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@utig.ig.utexas.edu to the Fatfree Digest [Volume 11
  Issue 19], Oct. 19, 1994. FATFREE Recipe collections 




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Recipe ID 13706 (Apr 03, 2005)

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