- Total time 6 hours & 15 minutes
- Portion size 8 servings
Ingredients
Method
Place leeks, beans, rice mixture, celery, carrots, Italian herb seasoning, bay leaf and vegetable bouillon cubes in large sealable container. Season with salt and pepper. Seal container and freeze for up to 6 months.
Thaw container in fridge for 24 to 36 hours. Transfer mixture to slow cooker; stir in 6 cups water. Cover and cook at Low setting until rice and vegetables are tender, about 6 hours. About 30 minutes before end of cooking time, remove and discard bay leaf; stir in kale, lemon juice and hot pepper sauce.
Nutritional facts PER SERVING: about
- Calories 220
- Total fat 2 g
- Cholesterol 0 mg
- Sodium 455 mg
- Total carbohydrate 40 g
- Fibre 12 g
- Sugars 3 g
- Protein 11 g
