Here is a rice cooker recipe I can throw together when I get home, and it’s ready by the time I finish my workout. Besides being delicious, it freezes well, adapts to a slow cooker or saucepan, and makes a good brown bag lunch.

3 TBS sherry (or water or stock)
1 medium onion, chopped
1 clove garlic, chopped
1 cup chopped up mushrooms (make 1/4″-1/2″ pieces) — optional
1 medium 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 cups veggie stock
2 c water
1 tsp dried basil
1 tsp dried oregano
chopped parsley to taste – 2 tsp at least; I like about 1/3 cup.

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

Posted by Judith to the McDougall Recipes Board

(Adapted from the guide that comes with Farberware Rice Cookers.)

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