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Hot Crock Conglomerate

Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings

Ingredients
  

  • 1/4 cup millet uncooked
  • 1/4 cup barley uncooked
  • 1/3 cup brown rice uncooked
  • 1 large onion chopped
  • 1 small green bell pepper cored, deseeded, and chopped
  • 2 cloves garlic pressed
  • 2 carrots sliced
  • 1 16-oz. can red kidney beans rinsed and drained
  • 1 8-oz. can tomato sauce
  • 1 28-oz. can diced tomatoes drained, liquid reserved
  • 1 1/2 cups frozen corn thawed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups water
  • tabasco sauce to taste, optional

Instructions
 

  • n a slow cooker, combine all ingredients, except reserved juice and tabasco. Add water to reserved tomato liquid to equal 2 1/2 cups. Stir into grain mixture. Cover and cook on low for 8 hours. Stir well before serving.
  • Ladle into bowls and season with a few drops of Tabasco to taste or skip if you don’t like spicy.

Notes

Per Serving: 259 Calories; 2g Fat; 11g Protein; 53g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 480mg Sodium.
Exchanges: 2 1/2 Grain (Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fat.
SERVING SUGGESTION: Serve with a big spinach salad and some whole grain rolls.
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