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Harvest Medley

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YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 237
CUP ML EGGPLANT
diced *
1 1
CAN CAN TOMATOES
cut up *
½ 118
CUP ML RICE
2 3E+1
TABLESPOONS ML ONION FLAKES
dried
½ 2.5
TEASPOON ML OREGANO
dried
½ 2.5
TEASPOON ML BASIL *
0.6
TEASPOON ML RED PEPPER FLAKES

Directions

Peel and cut eggplant into ½-inch cubes.

Place on a microwavable plate and microwave on high for 2 minutes.

Spray the rice cooker container with nonstick spray.

Pour juice from tomatoes and garbanzo beans into a measuring cup; add enough water to make 1⅓ cups liquid.

Pour liquid into rice cooker and add eggplant and all remaining ingredients.

Cover and cook until rice cooker turns off, about 20 minutes.

Carefully remove cover and spoon vegetable mixture into warm serving bowl.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 26g (0.9 oz)
Amount per Serving
Calories 164 5% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 181mg 8%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 13%
Sugars g
Protein 10g
Vitamin A 1% Vitamin C 7%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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