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Lentils and Eggplant with Brown Rice

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Ingredients Edit

Directions Edit

Rice cooker Edit

  1. Put the sherry or stock into the rice cooker with the sherry or stock, and turn on the machine.
  2. Let the onion sauté, as you chop and add the garlic, mushrooms, carrot, and eggplant.
  3. Give the pot a quick stir as you add each veggie.
  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.

Slow cooker Edit

  1. Sauté the veggies lightly, then add everything but parsley to the crockpot.
  2. Cook on low if you want to ignore it all day, or 3–4 hours on high.
  3. Add parsley and serve.

Stovetop Edit

  1. Sauté the veggies, add everything but the parsley, cover and bring to a boil.
  2. Reduce heat and simmer about 40–45 minutes, or until liquid is absorbed.
  3. Stir in parsley.

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