Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Sherry (or water or stock)
1 md Onion, chopped
1 Clove garlic, chopped
1 c Chopped up mushrooms (make
1/4 to 1/2" pieces)
-- optional
1 md Carrot, chopped
1 sm (~1 lb) eggplant, peeled and
Cubed
1 c Lentils
1 c Texmati brown rice (or
Shortgrain)
1 8 or 10 oz can tomato sauce
2 c Vegie stock
2 c Water
1 ts Dried basil
1 ts Dried oregano
2 ts Chopped parsley to taste or
More (up to 1/3 cup)

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.

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