Ingredients
* Lemons, 1.00 fruit without seeds
* Celery, raw, 1.00 stalk, medium (7-1/2" - 8" long)
* Eggplant, fresh, 1.00 eggplant, unpeeled (approx 1-1/4 lb)
* Garlic, 6.00 clove
* Onions, raw, 0.50 cup, chopped
* Tomato Sauce, with onions, green peppers, and celery, 1.00 can, 15 oz (303 x 406)
* Baby Carrots, raw, 2.00 medium
* Red Wine, 8.00 fl oz
* Lamb Chop, 2.00 oz
* Brown Rice, medium grain, 2.00 cup
* Extra Virgin Olive Oil, 6.00 tbsp
* Raw sugar, 1.00 tsp
added clove, curry ,cumin , tumeric, cayenne, cinnamon, fresh herbs :cilantro, flat leaf parsley, thyme. Brown meat in dutch oven , roast the eggplant cubed, remove meat and caramelize veges, add tomotoes and spices , then add meat back. cover simmer @1 hour or more. serve over herbed brown rice with lemon zest. Garnish with apricots strips, feta crumbles, dollop of fat free greek yogurt.
Description
This Will Be Great Over Tonights Boil In Bag Brown Rice(cooked In Organic Mushroom Stock), Then Morphed Into Several Variations..so More To Come!
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