| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Digest, Fatfree, Oct. |
1 |
Servings |
INGREDIENTS
| 3 |
T |
Sherry, or water or stock |
| 1 |
|
Onion, chopped |
| 1 |
|
Clove garlic, chopped |
| 1 |
c |
Chopped up mushrooms, make |
|
|
1/4 to 1/2" pieces), 1/4 to 1/2" pieces |
|
|
optional |
| 1 |
|
Carrot, chopped |
| 1 |
|
~1 lb eggplant peeled and |
|
|
Cubed |
| 1 |
c |
Lentils |
| 1 |
c |
Texmati brown rice, or |
|
|
Shortgrain), Shortgrain |
| 1 |
|
8 or 10 oz can tomato sauce |
| 2 |
c |
Vegie stock |
| 2 |
c |
Water |
| 1 |
t |
Dried basil |
| 1 |
t |
Dried oregano |
| 2 |
t |
Chopped parsley to taste or |
|
|
More, up to 1/3 cup |
INSTRUCTIONS
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. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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