The recipe in the magazine called for rice, and I chose brown rice. I used fresh mozzarella that I bought from a farmer, and I shredded it myself. I used fresh mushrooms, too. The only store-bought items I put in my pizza rice were pizza sauce, pepperoni, and black olives (I added the black olives to the recipe). I'm going to look into whether or not any nearby farmers sell pepperoni cuts. If I can find that, I will change it next time, as well. And if anybody has a good natural pizza sauce recipe, I'd love to know it!
This was possibly the easiest recipe I have ever fixed, and it turned out good, too. I will definitely be fixing it again!
Ingredients:
2 cups uncooked rice
3 cups pizza sauce
2 1/2 cups water
4.5 oz. mushrooms, undrained if using canned ones
4.5 oz. pepperoni
4 oz. black olives, sliced
1 cup mozzarella cheese, shredded
Combine rice, pizza sauce, water, mushrooms, pepperoni, and black olives in slow cooker. Stir, set to low, and cook for 3 to 3 1/2 hours. Add cheese just before serving. (I let it sit in the slow-cooker on warm for about 10 minutes to melt the cheese before serving.)
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