This recipe wasn't fantastic, but it was good and healthy so I'm going to post it. The next time I make it I will play around with the spices a bit and see if that makes a difference. The kids said they enjoyed it for dinner, but they were NOT thrilled about the idea of leftovers. You'll have to try it for yourself. Next time I might cook the rice separately and add at the end of the cooking cycle just to heat through.
1 head Napa cabbage, thinly sliced
1 cup uncooked brown rice
2 cans (12 oz) petite diced tomatoes
1 small sweet onion, diced
1 bell pepper (color of choice), diced
1/4 cup powdered vegetable broth
1 T. Real Salt
2 T. Bragg's Liquid Aminos
3 T. minced garlic
1 T. Emeril's Southwestern Essence seasoning (or other similar seasoning)
2 cups hot water
Combine all ingredients in a slow cooker. Stir to combine ingredients, taking care to ensure all rice is covered by liquid. Cook on low for about 6 hours or until rice is tender.
Makes many, many servings. Recipe can be halved if you're not cooking for an army. :o)
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