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Рецепт Lentils And Eggplant With Brown Rice
by Global Cookbook

Lentils And Eggplant With Brown Rice
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Ингредиенты

  • 3 Tbsp. Sherry (or possibly water or possibly stock)
  • 1 med Onion, minced
  • 1 x Clove garlic, minced
  • 1 c. Minced up mushrooms (make 1/4 to 1/2" pcs) optional
  • 1 med Carrot, minced
  • 1 sm ( 1 lb) eggplant, peeled and Cubed
  • 1 c. Lentils
  • 1 c. Texmati brown rice (or possibly Shortgrain)
  • 1 x 8 or possibly 10 ounce can tomato sauce
  • 2 c. Vegie stock
  • 2 c. Water
  • 1 tsp Dry basil
  • 1 tsp Dry oregano
  • 2 tsp Minced parsley to taste or possibly More (up to 1/3 c.)

Инструкции

  1. Rice Cooker: Put the sherry or possibly stock into the rice cooker with the sherry or possibly stock, and turn on the machine. Let the onion saute/fry, as you chop and add in the garlic, mushrooms, carrot, and eggplant. Give the pot a quick stir as you add in each vegie. Add in water if the vegetables start to stick, Let the eggplant cook about a minute or possibly so, then add in the lentils, rice, liquids, basil, and oregano. Cover, let it cook, and allow to stand about 10 min when the cooker shuts off. Stir in the parsley and serve.
  2. Slow Cooker: Saute/fry the vegies lightly, then add in everything but parsley to the crockpot. Cook on low if you want to ignore it all day, or possibly 3-4 hrs on high. Add in parsley and serve.
  3. Stovetop: Saute/fry the vegies, add in everything but the parsley, cover and bring to a boil. Reduce heat and simmer about 40-45 min, or possibly till liquid is absorbed. Stir in parsley.