2 large portobell0 mushrooms, cut into 1-inch cubes1 teaspoon ground cumin
4 celery stalks, diced
2 cloves of garlic, minced
1 teaspoon salt
1 teaspoon freshly cracked pepper
2 cups long grain brown rice
1/4 cup oil packed sun dried tomatoes, rinsed and chopped
2 (14.5 ounce) cans of diced tomatoes
3 cups vegetable broth
8 ounces fresh spinach leaves
2 cups low fat shredded Cheddar cheese
- Place the mushrooms in the slow cooker, and them top with the cumin, celery, garlic, salt, pepper, rice, sun dried tomatoes, diced tomatoes, and vegetable stock. Cook on LOW for 6 hours.
- Stir in the spinach and top with the cheese. Return lid, turn cooker up to HIGH and cook for 20 to 25 minutes.
- Serve warm
Serves 8: 189 calories, 7 grams of fat, 4 grams of fiber