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    Curried Couscous with Vegetables

    Curried Couscous with Vegetables

    PREP: 15 minutes COOK: 4 to 6 hours (low) or 2 to 3 hours (high) STAND: 5 minutes MAKES 8 servings 2 14.5-ounce cans petite diced tomatoes with jalapeños, undrained 2 cups coarsely chopped yellow summer squash and/or zucchini (2 small) 2 cups water 1 large onion, cut...
    Thai-Style Vegetable Rice

    Thai-Style Vegetable Rice

    PREP: 20 minutes COOK: 41⁄2 to 5 hours (low) or 2 to 21⁄2 hours (high) + 10 minutes (high) MAKES 6 servings 4 cups vegetable broth 3 cups frozen shelled sweet soybeans (edamame) 2 medium sweet potatoes, peeled and cut into 1-inch pieces (3 cups) 11⁄2 cups thinly...
    Ratatouille with Lentils

    Ratatouille with Lentils

    PREP: 25 minutes COOK: 8 to 9 hours (low) or 4 to 41⁄2 hours (high) MAKES 6 servings 1 12-ounce eggplant (1 small), peeled and cubed 2 14.5-ounce cans diced tomatoes with basil, garlic, and oregano, undrained 2 medium yellow summer squash and/or zucchini, halved...
    Lentil “Moussaka”

    Lentil “Moussaka”

    PREP: 20 minutes COOK: 6 hours (low) or 3 hours (high) + 30 minutes (high) MAKES 6 servings 2 cups cubed potatoes (2 medium) 1 cup vegetable broth 3⁄4 cup brown or yellow lentils, rinsed and drained 2 cloves garlic, minced 1⁄2 teaspoon salt 1⁄4 teaspoon ground...
    Corn and Grain Gratin

    Corn and Grain Gratin

    PREP: 20 minutes COOK: 5 to 51⁄2 hours (low) or 21⁄2 to 3 hours (high) MAKES 6 servings 1 cup regular barley 2⁄3 cup wheat berries 2 14-ounce cans vegetable broth 1 cup frozen whole kernel corn 1 4-ounce can (drained weight) sliced mushrooms, drained 1⁄2 cup thinly...