Lillybet
03-31-2007, 11:59 AM
3 T. Sherry (or water or stock)
1 small (less than 1#) eggplant, peeled and cubed
1 med. onion, chopped
1 clove chopped mushrooms (optional)
1 med. carrot, chopped
1 c. lentils (rinsed and drained)
1 c. brown rice
1 (8-10 oz.) tomato sauce
2 c. veggie stock
2 c. water
1 tsp. basil
1 tsp. oregano
There are two ways to cook it:
Slow cooker method
Saute veggies in the sherry/stock/water. Place in crockpot, and add the rest of the ingredients. Cook on low (and ignore all day), or on high for 3-4 hours.
Stove Top
Saute veggies in the sherry/stock/water. Add the rest of the ingredients, cover, and bring to a boil. Reduce heat and simmer 40-45 minutes, or until liquids are absorbed.
1 small (less than 1#) eggplant, peeled and cubed
1 med. onion, chopped
1 clove chopped mushrooms (optional)
1 med. carrot, chopped
1 c. lentils (rinsed and drained)
1 c. brown rice
1 (8-10 oz.) tomato sauce
2 c. veggie stock
2 c. water
1 tsp. basil
1 tsp. oregano
There are two ways to cook it:
Slow cooker method
Saute veggies in the sherry/stock/water. Place in crockpot, and add the rest of the ingredients. Cook on low (and ignore all day), or on high for 3-4 hours.
Stove Top
Saute veggies in the sherry/stock/water. Add the rest of the ingredients, cover, and bring to a boil. Reduce heat and simmer 40-45 minutes, or until liquids are absorbed.