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Lentils, Eggplant & Brown Rice |
Brown Rice (Dry Volume)
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| Serves 6 | |||||
| 163 Calories | 1 Gram Fat | 10 mg Sodium | |||
| HSC Cafeterias, WVUH | Featured on menu 9/17/02 | ||||
| Amount | Ingredients | ||||
| ½ cup | Onion, diced | ||||
| ½ cup | Tomato, diced fresh | ||||
| 1/8 teaspoon | Coriander | ||||
| 1/8 teaspoon | Cumin | ||||
| 1/8 teaspoon | Pepper | ||||
| Dash | Cloves | ||||
| Dash | Cardamom | ||||
| Dash | Cinnamon | ||||
| 1/3 teaspoon | Turmeric | ||||
| 1/3 teaspoon | Fresh Grated Ginger | ||||
| 1/3 teaspoon | Garlic, minced | ||||
| 1 cup | Eggplant, peeled and chopped | ||||
| ½ cup | Dried Lentils | ||||
| 2 cups | Water | ||||
| 1 cup | Zucchini, chopped | ||||
| 2/3 cup |
Brown Rice (Dry Volume) |
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| Cook rice according to package directions. | |||||
| In medium non-stick pan, sautee' onions, fresh tomatoes, garlic, eggplant and spices about 7 minutes. Add lentils and water. Bring to a boil. Reduce heat, and simmer 15 minutes. Stir in zucchini; bring to a boil. Reduce heat, and simmer 10 minutes or until zucchini is tender. Stir in rice. | |||||
| Keep hot for service. | |||||