A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Slow Cooker Vegetable Paella
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- #21200
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 package (10 ounce size) 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 bell peppers
1 large onion, chopped
2 cloves garlic, minced
1/2 teaspoon saffron threads
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can (13.75 ounce size) quartered artichoke hearts, rinsed and well drained
1 package (16 ounce size) frozen mixed vegetables, thawed
directions
In a 3 1/2- or 4-quart electric slow cooker, combine the undrained spinach, rice, stock, bell pepper, roasted peppers, onion, garlic, saffron, salt, and pepper.
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.
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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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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