Lentils & Eggplant With Brown Rice Recipe
Recipe
Ingredients
3 tbsp sherry (or water or 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 (~1 lb) eggplant, peeled and
1 cubed
1 cup lentils
1 cup texmati brown rice (or
1 shortgrain)
1 8 or 10 oz can tomato sauce
2 cup vegie stock
2 cup water
1 tsp dried basil
1 tsp dried oregano
2 tsp chopped parsley to taste or
1 more (up to 1/3 cup)
Recipe
Preparation
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.
Servings:
1
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to Slow Cooker Recipes
Food Tips of the Week
Advice on losing weight
Make sure that you drink enough fluids. Sometimes at some stage in a hectic work day, you feel you need food when in truth you may need a refreshing glass of water or cranberry juice. The feelings of hunger and thirst are somewhat similar, but one of them ends in weight increase and the other one leads to no damage.
Some lower carb diet pointers:
* Make reduced carb breadcrumbs for deep fried foods.
Although you can probably buy reduced carbohydrate bread crumbs, you can also make them by using reduced carbohydrate bread. All you have to do is toast the reduced carbohydrate bread in a gas or electric oven on a cookie sheet. Once it is hard, whizz it in the food processor using a coarse blade. Keep in an airtight container.
* Make great smoothies by using reduced carb yogurt.
Yes, it’s not technically cooking, but if you adore smoothies you can make them with reduced carb yogurt and your favorite fruit. Clearly, you will need to make sure you only make use of fruit that is low in carbohydrates and use all of the fruit as the fiber is important too.
Lycopene superfoods
(includes watermelon, red bell peppers and rosehip)
The chemical lypcopene is a non-synthetic coloring agent and part of the same family of phytochemicals as carotene. This chemical is the reason for the deep red color of many fruit, vegetables and pulses.
Intrestingly, unlike many other healthy agents, lycopene is not damaged during the cooking process, but is actually strengthened by going through the cooking process.
.
Lycoprene's key value is that it is an antioxidant and is believed to help to lower the probabilty of cancer.
This useful phytochemical is the most effective quencher of singlet oxygen, which is correlated with aging of the skin. It is also thought by nutritionalists to slow down the development of atherosclerosis.
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