Vegetable Paella

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Vegetable Paella

 

From The Best Slow Cooker Cookbook Ever

 

Serves 6 to 8

 

10 ounces packaged frozen chopped spinach, thawed but not drained

 

2 cups converted white rice

 

4 cups homemade vegetable stock

 

1 green bell pepper -- chopped

 

3/4 cup chopped roasted red peppers

 

1 large onion -- chopped

 

2 garlic cloves -- minced

 

1/2 teaspoon saffron threads

 

1/2 teaspoon salt

 

1/4 teaspoon freshly ground pepper

 

13 3/4 ounces canned quartered artichoke hearts, rinsed and well drained

 

16 ounces packaged frozen mixed vegetables -- thawed

 

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.

 

 

 

 

 

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