Ingredients
1. 2 cups quartered chestnut mushrooms
2. 4 cups spring water
3. 2 tbsp quinoa (uncooked)
4. 1/2 tbsp spelt flour
5. Thyme, fennel, sage, onion powder, basil to taste
6. Sea salt to taste
Method:
Put all in slow cooker on low for 5-6 hours. Serve.
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