Harvest Medley
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
eggplant
diced |
*
|
| 1 | can |
tomatoes
cut up |
*
|
| 1 | can |
chickpeas (garbanzo beans)
|
*
|
| ½ | cup |
rice
|
|
| 2 | tablespoons |
onion flakes
dried |
|
| ½ | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
basil
|
*
|
| ⅛ | teaspoon |
red pepper flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
eggplant
diced |
*
|
| 1 | can |
tomatoes
cut up |
*
|
| 1 | can |
chickpeas (garbanzo beans)
|
*
|
| 118 | ml |
rice
|
|
| 3E+1 | ml |
onion flakes
dried |
|
| 2.5 | ml |
oregano
dried |
|
| 2.5 | ml |
basil
|
*
|
| 0.6 | 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.
