Crock Pot Vegetables & Rice

Crock Pot Vegetables & Rice

Sweet Potato Casserole Reading Crock Pot Vegetables & Rice 2 minutes Next Crock Pot Pilaf
This crock pot recipe comes from Michelle Marchand, who writes:

"I take Rhonda's Vegetable & Rice Casserole found on page 258 of her book 'Recipes for Life . . . from God's Garden,' and vary the veggies.

Ingredients:

Sliced Carrots

Sliced Celery

Sliced Peppers (red and green)

Sliced Onions

1 Cup Frozen or Fresh Corn

1 Cup Peas

2 Cups Vegetable Broth

Dash of Low Sodium Soy Sauce or Braggs

1 Teaspoon Italian Seasoning 

Directions:

In the crock pot I place a layer of sliced potatoes, a layer of sliced carrots, a layer of sliced celery, a layer of sliced peppers (both red and green), sliced onions, one cup of frozen or fresh corn, and one cup of peas. Over these vegetables I pour two cups of vegetable broth and a dash of low sodium soy sauce or Braggs.* I add a teaspoon of Italian seasoning also. Cook on high for 3-4 hours or all day on low. Serve alone or on brown rice. Yummy! I hope you ENJOY this as much as we do!" (* Hallelujah Acres no longer recommends Bragg Liquid Aminos, and has substituted Celtic Sea Salt.)

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