|
| Home
-> [Cereals, Digestion, Eggplant, Vegetables] -> [Lentils and eggplant with brown rice Recipe] |
| |
| |
Lentils and eggplant with brown rice
|
| Artist: |
_ |
| Categories: |
Cereals, Digestion, Eggplant, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 3
| tbsp | Sherry (or water or stock) | | 1
| med | Onion, chopped | | 1
| | Clove garlic, chopped | | 1
| cup | Chopped up mushrooms (make | | | ?to ? pieces) | | | -- optional | | 1
| med | Carrot, chopped | | 1
| small | (~1 lb) eggplant, peeled and | | | Cubed | | 1
| cup | Lentils | | 1
| cup | Texmati brown rice (or | | | Shortgrain) | | 1
| | 8 or 10 oz can tomato sauce | | 2
| cup | Vegie stock | | 2
| cup | Water | | 1
| tbsp | Dried basil | | 1
| tbsp | Dried oregano | | 2
| tbsp | Chopped parsley to taste or | | | More (up to 1/3 cup) |
|
Procedures:
| 1 | Rice cooker: put the sherry or stock into the rice cooker with the sherry or stock, and turn on the machine. | | 2 | Let the onion saute, as you chop and add the garlic, mushrooms, carrot, and eggplant. | | 3 | Give the pot a quick stir as you add each vegie. | | 4 | 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. | | 5 | Cover, let it cook, and allow to stand about 10 minutes when the cooker shuts off. | | 6 | Stir in the parsley and serve. | | 7 | Slow cooker: saute the vegies lightly, then add everything but parsley to the crockpot. | | 8 | Cook on low if you want to ignore it all day, or 3-4 hours on high. | | 9 | Add parsley and serve. | | 10 | Stovetop: saute the vegies, add everything but the parsley, cover and bring to a boil. | | 11 | Reduce heat and simmer about 40-45 minutes, or until liquid is absorbed. | | 12 | Stir in parsley. | | 13 | ( |
|
|
|
| |
| |
| |
|
|
|
|
|
|