Thursday, April 15, 2010

Hot Crock Conglomerk

This is from Saving Dinner the Vegetarian Way. I served it with asparagus in olive oil and garlic powder.

1/4 cup millet
1/4 cup barley
1/3 cup brown rice
1 large onion, chopped
1 small green bell pepper, cored, seeded, and chopped
2 garlic cloves, pressed
2 carrots, sliced
1 (16 oz) can red kidney beans, rinsed and drained
1 (8 oz) can low sodium tomato sauce
1 (28 oz) can diced tomatoes, drained, juice reserved
1 1/2 cups frozen corn, thawed
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste
2 cups water
tabasco sauce to taste (optional and to be used after cooking)

Combine everything in your slow cooker and cook on low for 8 hours. Divine!


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