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By: G G.
| Description: | ||
| Time: | 4 hr 30 min (15 min to prepare, 4 hr 15 min to cook) | |
| Meal type: | Soup | |
| Ethnicity: | ||
| Number of Servings: | 12 | |
| Ingredients: | ||
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1 cup chopped carrots 1 cup Diced celery 2 cups chopped onions 1 tablespoon olive oil 2 cups brown rice 6 cups water 1 each lb lentils, washed and drained 1 each lb mushrooms, sliced 1 teaspoon Dried rosemary 1 teaspoon dried tarragon |
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| Directions: | ||
| Saute carrots, celery, onions, mushrooms in 1 Tablespoon olive oil. Place vegetables in slow cooker when the onions are translucent. Brown rice in 1 Tablespoon oil until dry. Add to slow cooker. Stir in water, lentils, rosemary, and tarragon. Cover and cook on high for 6-8 hours. When thoroughly cooked, serve 1 cup each in individual soup bowls. | ||
| Notes: | ||
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