Lentils and Eggplant with Brown Rice

(2 votes)

3 tablespoons sherry (or water or broth)
1 medium onion, chopped
1 clove garlic, chopped
1 cup chopped mushrooms
1 medium carrot, chopped
1 small eggplant, peeled and cubed
1 cup lentils
1 cup texmati brown rice (or short grain)
1 8 ounce can tomato sauce
2 cups vegetable broth
2 cups water
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoon chopped parsley to taste or more (up to 1/3 cup)

Rice Cooker: Put the sherry or broth into the rice cooker with the rice, 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 veggie. 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: sauté the veggies 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: Sauté the veggies, 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.

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