Harvest Medley
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- salt
- black pepper to taste
- 1/2 ts dried oregano
- taste
- with juice
- 2 tb dried onion flakes
- couple of minced cloves)
- 1 c diced eggplant
- with juice
- 1/2 c uncooked short-grain rice
- 1/4 ts minced dried garlic(i use a
- 1/8 ts red pepper flakes, or to
- 1 cn (15-1/2 oz) garbanzo beans
- 1 cn (14-1/4 oz) tomato pieces
- 1/2 ts dried sweet basil
- Carbohydrate 98.0483599990517 g
- Cholesterol 0 mg
- Fat 0.777079999889738 g
- Fiber 1.40824997648183 g
- Protein 8.45824499980996 g
- Saturated Fat 0.203799999977016 g
- Serving Size 1 1 Serving (123g)
- Sodium 3.63399999963857 mg
- Sugar 96.6401100225699 g
- Trans Fat 0.123186499978534 g
- Calories 442 calories
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. Posted by Mary E Fernquist <M-FERN1@vm1.spcs.umn.edu> to the Fatfree Digest [Volume 13 Issue 30] Dec. 30, 1994. :Adapted from _The Versatile Rice Cooker_ by Bob and Coleen Simmons (1 T of oil omitted): FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
