Lentils & Eggplant with Brown Rice
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
sherry
|
|
| 1 | medium |
onions
chopped |
|
| 1 | clove |
garlic
chopped |
|
| 1 | cup |
mushrooms
chopped |
*
|
| 1 | medium |
carrots
chopped |
|
| 1 | small |
eggplant
peeled, chopped |
*
|
| 1 | cup |
lentils
|
|
| 1 | cup |
texmati rice
|
* |
| 10 | ounces |
tomato sauce
|
|
| 2 | cups |
vegetable stock
|
|
| 2 | cups |
water
|
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | teaspoon |
oregano
dried |
|
| 2 | teaspoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
sherry
|
|
| 1 | medium |
onions
chopped |
|
| 1 | clove |
garlic
chopped |
|
| 237 | ml |
mushrooms
chopped |
*
|
| 1 | medium |
carrots
chopped |
|
| 1 | small |
eggplant
peeled, chopped |
*
|
| 237 | ml |
lentils
|
|
| 237 | ml |
texmati rice
|
* |
| 289 | ml/g |
tomato sauce
|
|
| 473 | ml |
vegetable stock
|
|
| 473 | ml |
water
|
|
| 5 | ml |
basil
dried |
*
|
| 5 | ml |
oregano
dried |
|
| 1E+1 | ml |
parsley leaves
chopped |
|
Directions
Put the sherry or stock into the rice cooker with the sherry or stock, and turn on the machine.
Let the onion sauté, 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.
