Monday, December 20, 2010

Lentil Pea Rice Stew in Crockpot

4 Cups Vegetable Stock
1 Cup Very Low Sodium Chicken Broth
3 Cups Water
2 Cans No Salt Added Diced Tomatoes
1 1/4 Cup French Green Lentils
1 Cup Long Grain Wild Rice
1 12 Oz Package of Frozen Peas Separated
1 Small Package Birds Eye Steamfresh Brown Rice With Carrots, Corn &; Peas or Equal Fresh Amounts
1/4 TSP Sea Salt
1 TBSP Ground White Pepper
2 TSP Shredded Carrots
3 TBSP Minced Garlic
1/2 TSP Basil
1/2 TSP French Thyme
3 TBSP Dried Parsley
3-4 TBSP Dried Celery Leaves
1 TSP Chopped Jalapenos
1 Large Programmable Crockpot
1 Crockpot Liner

Line Crockpot
Pour In Vegetable Stock, Chicken Broth, Water
Add in Tomatoes, Frozen Peas, Steamfresh Rice Mix, Lentils, Long Grain Rice, Carrot Shreds
Add in the rest of your ingredients, stir.
Turn on Crockpot and Set on High 6-8 hours depending on your machine.
Shred Freshly Grated Imported Pecorino Romano Cheese On Top of Stew When Ready To Eat

Assemble Major Ingredients 1st

Some of The Spices

In the Frigid Cold & Snowy IL Winters I find it easier to use items that are ready to use and still healthy. Less trips to the store and very easy on the budget.

I buy this at my local bread outlet store for much cheaper then it sells on Amazon or even Bob's Red Mill's own online store.

All Ready To Cook. Just Add Lid, Cook on High for 9 Hours And Get On With Your Day or Night. House Smells Amazing While Cooking. When it is done serve with some freshly grated Imported Pecorino Romano Cheese. Cool 1 Hour Before Putting In Fridge. Chill Overnight, then Freeze In Containers To Enjoy When You Want In The Next 3-4 Months.

Finished And Ready to Top With Some Freshly Grated Imported Pecorino Romano Cheese

No comments:

Post a Comment