This nourishing dish is an adaptation of Rhonda's Vegetable & Rice Casserole, featured in the renowned book 'Recipes for Life . . . from God's Garden.' Packed with wholesome ingredients, this crock pot creation is a time saver and a true crowd-pleaser.
Ingredients:
4-5 Potatoes, sliced
1-2 Carrots, sliced
1 bunch Celery, sliced
1-2 Peppers (red and green), sliced
1 Onion, sliced
1 Cup Corn (frozen or fresh)
1 Cup Peas (frozen or fresh)
2 Cups Vegetable Broth
Dash of Low Sodium Soy Sauce or Celtic Sea Salt
1 Teaspoon Italian Seasoning
Directions:
1. In the crock pot, 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.
2. Pour two cups of vegetable broth and a dash of low sodium soy sauce or Celtic Sea Salt over the vegetables. Add Italian seasoning.
3. Cook on high for 3-4 hours or all day on low. Serve alone or on brown rice.
