Directions:
- Heat oil in a large skillet over medium heat.
- Saute the onion, carrots, celery and garlic, stirring occasionally, until the onion has softened (about 5 min).
- Add sauteed veggies to slow cooker.
- Add vegetable stock, rice, sun dried tomatoes, salt, pepper and saffron.
- Cover and cook for 4 hours on low until the rice is cooked and the liquid has been absorbed.
- Stir in the peas, peppers and lemon juice using a fork.
- Cover and cook on high for 15 minutes until hot and peppers are tender.
- Sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 444.6 Kcal (1861 kJ) | ||
| Calories from fat | 14.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 3% | |
|---|---|---|---|
| Sodium | 12528.62mg | 522% | |
| Potassium | 260.25mg | 6% | |
| Total Carbs | 88.85g | 30% | |
| Sugars | 3.61g | 14% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 4.04g | 8% | |
| Vitamin C | 31.9mg | 53% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 6.5mg | 36% | |
| Calcium | 40.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 236.3 Kcal (989 kJ) | ||
| Calories from fat | 7.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.86g | 3% | |
|---|---|---|---|
| Sodium | 6658.85mg | 522% | |
| Potassium | 138.32mg | 6% | |
| Total Carbs | 47.22g | 30% | |
| Sugars | 1.92g | 14% | |
| Dietary Fiber | 1.47g | 11% | |
| Protein | 2.15g | 8% | |
| Vitamin C | 17mg | 53% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.4mg | 36% | |
| Calcium | 21.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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