Lentils and Eggplant Rice Cooker Recipe
A healthy and low fat rice cooker recipe with lentils, eggplant and brown rice.
Lentils and Eggplant Recipe Ingredients
3 tablespoon sherry – or water or soup stock
1 medium onion, chopped
1 clove garlic, chopped
1 cup chopped up mushrooms (make
1 1/4 to 1/2 pieces) – optional
1 medium carrot, chopped
1 small eggplant, peeled and cubed
1 cup lentils
1 cup brown rice – or try basmati rice
1 8 or 10 oz can tomato sauce
2 cup veggie stock
2 cup water
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoon chopped parsley to taste
Put the sherry or stock into the rice cooker inner pot and turn on the machine. Let the onion saute, as you
chop and add the garlic, mushrooms, carrot, and eggplant. Give a quick stir to the pot as you add each veggie. Add water if the vegetables
begin to stick, Let the eggplant cook about a minute or so, then add the lentils, rice, liquids, basil, and oregano.
Close rice cooker lid, let it cook, and allow to stand about 10 minutes when the cooker shuts off. Stir in the parsley and serve.
Next Recipe: Ham and Cheese Strata
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