Ooh YEY !!!

I am really pleased to announce I found my favorite thrifty/frugal Vegetarian well Vegan if you do not sprinkle with cheese and it is one of the most meaty hearty delishious meals which will become a firm favorite for all of us in jam jar cottage.

I would love you to make this and feedback to me what you think. It also is extremely nutritious given it has brown rice and kidney beans to provide lots of amino acids and complete proteins.

HEARTY  SLOW COOKER RICE AND MUSHROOM CASSEROLE

Serves 6

1 tbsp of cumin seeds

1tbsp vegetable oil

2 Onions chopped

4 Celery stalks chopped

2 garlic cloves minced

1 tbsp ginger chopped

1tsp salt

1 tsp crusshed black pepper

1 mug of brown rice

1/2 cup of sundried tomatoes

1 large tin of tomatoes

3 cups of vegetable stock

2 large portobello mushrooms, cut into chunky pieces.

grated cheese to scatter over when serving.

Gently fry onions and celery for a few mins until soft.

Add garlic,ginger,cumin,salt,pepper,rice and cook, stirring for 1 min. Add sun-dried tomatoes, tinned tomatoes and vegetable stock and bring to the boil.

Place mushrooms in slow cooker and kidney beans. Pour rice mixture over and stir to combine.

Place 2 clean tea towels folded accross the top of the slow cooker to help stop soggy rice.

We ate this with a crusty roll and butter with a lovely spinach  salad with  seeds and dressing.  Ching Ching!!!!

We are even considering this as a great camping recipe for our VW campervan adventures.

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