Here is a rice cooker recipe I can throw together when I get home, and it’s
 ready by the time I finish my workout. Besides being delicious, it freezes
 well, adapts to a slow cooker or saucepan, and makes a good brown bag
 lunch.
 
                   Lentils and Eggplant with Brown Rice
 
 3 TBS sherry (or water or stock)
 1 medium onion, chopped
 1 clove garlic, chopped
 1 cup chopped up mushrooms (make 1/4"-1/2 pieces) -- optional
 1 medium carrot, chopped
 1 small (~1 lb) eggplant, peeled and cubed
 1 cup lentils
 1 cup texmati brown rice (or shortgrain)
 1 8 or 10 oz can tomato sauce
 2 cups vegie stock
 2 c water
 1 tsp dried basil
 1 tsp dried oregano
 
 chopped parsley to taste - 2 tsp at least; I like about 1/3 cup.
 
 Rice Cooker:
 Put the onion into the rice cooker with the sherry or stock, and
 turn on the machine. Let the onion saute, as you chop and add the garlic,
 mushrooms, carrot, and eggplant. Give the pot a quick stir as you add each
 vegie.  Add water if the vegetables start to stick, Let the eggplant cook
 about a minute or so, then add the lentils, rice, liquids, basil, and
 oregano. Cover, let it cook, and allow to stand about 10 minutes when the
 cooker shuts off. Stir in the parsley and serve.
 
 Slow Cooker:
 Saute the vegies lightly, then add everything but parsley to the crockpot.
 Cook on low if you want to ignore it all day, or 3-4 hours on high. Add
 parsley and serve.
 
 Stovetop:
 Saute the vegies, add everything but the parsley, cover and bring to a
 boil. Reduce heat and simmer about 40-45 minutes, or until liquid is
 absorbed. Stir in parsley.
 
 (Adapted from the guide that comes with Farberware Rice Cookers.)