| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Veg05 |
6 |
servings |
INGREDIENTS
| 10 |
oz |
Packaged frozen chopped spinach |
|
|
Thawed but not drained |
| 2 |
c |
Converted white rice |
| 4 |
c |
Homemade vegetable stock |
|
|
OR 29-ounces canned vegetable broth |
| 1 |
|
Green bell pepper; chopped |
| 3/4 |
c |
Chopped roasted red peppers |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Garlic cloves; minced |
| 1/2 |
ts |
Saffron threads |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 13 3/4 |
oz |
Canned quartered artichoke hearts |
|
|
Rinsed and well drained |
| 16 |
oz |
Packaged frozen mixed vegetables; thawed |
INSTRUCTIONS
This is one slow-cooker dish you have to pay attention to near the end,
because overcooking will turn the rice into mush. Serve as a vegetarian
main course or as a side dish with chicken, sausage, or shrimp.
MAKES 6 TO 8 SERVINGS
1. In a 31/2- or 4-quart electric slow cooker, combine the undrained
spinach, rice, stock, bell pepper, roasted peppers, onion, garlic, saffron,
salt, and pepper.
2. Cover and cook on the low heat setting about 4 hours, or until the rice
is just tender but the grains are still separate and not mushy; watch
closely near the end of the cooking time.
3. Stir in the artichokes and thawed vegetables. Increase the heat to the
high setting and cook, uncovered, 10 minutes longer. Serve immediately.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
Converted by MM_Buster v2.0l.
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