Ingredients
2
cans (14 oz each) vegetable broth
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
3
medium carrots, chopped (1 1/2 cups)
3
small zucchini, cut into 1/2-inch slices
1
medium yellow bell pepper, cut into 1/2-inch pieces
8
medium green onions, sliced (1/2 cup)
2
cloves garlic, finely chopped
2
cups shredded cabbage
2
teaspoons dried marjoram leaves
1
teaspoon salt
1/4
teaspoon pepper
1
cup uncooked instant rice
1/4
cup chopped fresh basil leaves
Preparation
In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice and basil.
Cover; cook on Low heat setting 6 to 8 hours.
Stir in rice. Cover; cook on Low heat setting about 15 minutes longer or until rice is tender. Stir in basil.
