1 can (28 oz.) crushed or diced tomatoes, undrained
1-1/2 cups carrots, chopped
3 small zucchini, cut into 1/2" slices
1 medium yellow bell pepper, cut into 1/2" pieces
1/2 cup (8 medium) green onions, thinly sliced
2 cloves garlic, finely chopped
2 cups cabbage, shredded
2 tsp. dried marjoram leaves
1 tsp. salt
1/4 tsp. ground black pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil leaves
1. In 3-1/2 to 6 quart crock pot/slow cooker, mix all ingredients
except rice and basil.
2. Cover and cook on LOW heat setting for 6 to 8 hours or until
vegetables are tender.
3. Stir in rice. Cover and cook on LOW heat setting for about 15
minutes or until rice is tender.
Stir in basil. Makes:7 servings
Nutrition Information:
Per serving = Calories 120 (Calories from Fat 10, Total Fat 1 g
(Saturated Fat 0 g, Trans Fat ncg), Cholesterol 0 mg, Sodium 1040
mgm, Total Carbohydrate 28 g (Dietary Fiber 4 g, Sugars ncg), Protein
4 g.
Diabetic Exchanges: 1 Starch, 2 Vegetable.
Source : Just Vegetarian Recipes