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harvest-medley recipe

Date:    29 Dec 94 16:59:05 CST
 From:    Mary E Fernquist (M-FERN1@vm1.spcs.umn.edu)
 This recipe uses my two favorite appliances: my rice cooker and my
 microwave.  It is *really* easy and the eggplant makes it taste very
 rich.  Even if you are not a big eggplant fan you might want to try it.
 adapted from _The Versatile Rice Cooker_ by Bob and Coleen Simmons
   1 c   diced eggplant
   1 can (14-1/4 oz)tomato pieces with juice
   1 can (15-1/2 oz)garbanzo beans with juice
 1/2 c   uncooked short-grain rice
   2 T   dried onion flakes
 1/4 t   minced dried garlic(I use a couple of minced cloves)
 1/2 t   dried oregano
 1/2 t   dried sweet basil
 1/8 t   red pepper flakes, or to taste
 salt and freshly ground pepper to taste
 Peel and cut eggplant into 1/2-inch cubes.  Place on a microwavable plate
 and microwave on high for 2 minutes.  Spray the rice cooker container with
 nonstick spray.  Pour juice from tomatoes and garbanzo beans into a
 measuring cup; add enough water to make 1-1/3 cups liquid.  Pour liquid
 into rice cooker and add eggplant and all remaining ingredients.  Cover
 and cook until rice cooker turns off, about 20 minutes.  Carefully remove
 cover and spoon vegetable mixture into warm serving bowl.
 kwvegan vegan