Guest guest Posted September 22, 2004 Report Share Posted September 22, 2004 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2004 Report Share Posted September 22, 2004 Yummy! That sure does sound like tomorrow night's dinner. Thank you! Blessed be, Jayelle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2004 Report Share Posted September 23, 2004 my pleasure love and light elaine x - " Jayelle Wiggins " <jayelle3 Thursday, September 23, 2004 1:24 AM Re: Vegetable Paella > Yummy! That sure does sound like tomorrow night's dinner. Thank you! > > Blessed be, > Jayelle Quote Link to comment Share on other sites More sharing options...
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