Added to shopping list. Go to shopping list.
Ingredients5 h 15 m servings 233
Original recipe yields 5 servings
- Thinly slice the onion; cut slices into 1-inch pieces. Place into the bottom of a 4- to 6-quart slow cooker with squash and potatoes. Add water to cover the vegetables to a depth of 1 inch. Add ginger, garlic, bouillon, five-spice powder, salt, nutmeg, cloves, and pepper. Stir.
- Cover and cook on High for 4 hours, or Low for 8 hours.
- Stir in rice and cook on High for 1 additional hour.
You might also like
Per Serving: 233 calories; 0.7 55.9 5.2 < 1 442 Full nutrition