Wednesday, November 10, 2010

Slow Cooker Cheesy Mushroom Rice Casserole

2 large portobell0 mushrooms, cut into 1-inch cubes
1 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
  1. 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.
  2. Stir in the spinach and top with the cheese. Return lid, turn cooker up to HIGH and cook for 20 to 25 minutes.
  3. Serve warm

Serves 8: 189 calories, 7 grams of fat, 4 grams of fiber

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