From the 1-Button Rice Cooker Cookbook:
First, cook the lentils separately. Then put the following in a 6-cup or larger rice cooker:
1 teaspoon olive oil
1 cup elbow macaroni
1 ½ cups cooked lentils, drained
1 can (8 ounces) tomato sauce
½ cup water
1 ½ teaspoons paprika
½ teaspoon garlic powder
½ teaspoon salt
1 cup frozen chopped or sliced onions and peppers
OR 1 cup fresh chopped bell peppers and onions
(If using fresh bell peppers and onions,
increase water to ¾ cup instead of ½ cup)
First, cook the lentils separately. Then put the following in a 6-cup or larger rice cooker:
1 teaspoon olive oil
1 cup elbow macaroni
1 ½ cups cooked lentils, drained
1 can (8 ounces) tomato sauce
½ cup water
1 ½ teaspoons paprika
½ teaspoon garlic powder
½ teaspoon salt
1 cup frozen chopped or sliced onions and peppers
OR 1 cup fresh chopped bell peppers and onions
(If using fresh bell peppers and onions,
increase water to ¾ cup instead of ½ cup)
Put all ingredients in the rice cooker. Stir. Put on the lid. Push down the lever for Cook. When it is done, it will switch to Keep Warm setting. Check after 15 minutes. If the macaroni is not tender but the water is dry, add a couple tablespoons of water and push down the lever for Cook again.
Optional: Serve sour cream on the side, so those who would like may add a dollop of sour cream on top of their serving.
