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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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.
| Ingredients:
3 Tablespoon(s) Sherry (or water or stock)
1 medium Onion, chopped
1 Clove garlic, chopped
1 Cup(s) Chopped up mushrooms (make
1 medium Carrot, chopped
1 small (~1 lb) eggplant, peeled and
1 Cup(s) Lentils
1 Cup(s) Texmati brown rice (or
1 8 or 10 oz can tomato sauce
2 Cup(s) Vegie stock
2 Cup(s) Chicken bouillon powder
1 Teaspoon(s) Wild rice; rinsed
1 Teaspoon(s) Dried oregano
2 Teaspoon(s) Chopped parsley to taste or |
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