1. Heat oil in a large skillet over medium heat. 2. Saute the onion, carrots, celery and garlic, stirring occasionally, until the onion has softened (about 5 min). 3. Add sauteed veggies to slow cooker. 4. Add vegetable stock, rice, sun dried tomatoes, salt, pepper and saffron. 5. Cover and cook for 4 hours on low until the rice is cooked and the liquid has been absorbed. 6. Stir in the peas, peppers and lemon juice using a fork. 7. Cover and cook on high for 15 minutes until hot and peppers are tender. 8. Sprinkle with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
