Lentils and eggplant with brown rice Recipe

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Lentils and eggplant with brown rice

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Categories:	Cereals, Digestion, Eggplant, Vegetables	Rating:	0
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Ingredients:

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

Procedures:

1	Rice cooker: put the sherry or stock into the rice cooker with the sherry or stock, and turn on the machine.
2	Let the onion saute, as you chop and add the garlic, mushrooms, carrot, and eggplant.
3	Give the pot a quick stir as you add each vegie.
4	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.
5	Cover, let it cook, and allow to stand about 10 minutes when the cooker shuts off.
6	Stir in the parsley and serve.
7	Slow cooker: saute the vegies lightly, then add everything but parsley to the crockpot.
8	Cook on low if you want to ignore it all day, or 3-4 hours on high.
9	Add parsley and serve.
10	Stovetop: saute the vegies, add everything but the parsley, cover and bring to a boil.
11	Reduce heat and simmer about 40-45 minutes, or until liquid is absorbed.
12	Stir in parsley.
13	(