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Lentels, Eggplant, and Brown Rice |
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| Serves 6 | |||
| 163 Calories | 1 Gram Fat | 10 mg Sodium | |
| 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. | |||