- Stems of bunch of spinach, finely chopped (don't use them all if there is too many)
- Salt, pepper, mixed herbs, garlic & mustard all to personal taste
- 1/2 cup rice
- 2 x 440gm tomato soup
- equal parts water to soup
- 440gm tin tomatoes, diced
- Leaves of a bunch of spinach, stems detached & used above
Instructions
Combine all ingredients, except the soup, water, tin tomatoes & spinach leaves, into a mixing bowl.
Roll into rissole balls & wrap with spinach leaves using a toothpick to hold if needed.
Stack into slow cooker.
Combine the 2 tins tomato soup with equal parts water and tin tomatoes & pour over top of the spinach parcels; add extra water if you think it's needed.
Cook on high for 6 hours, then low for 1 hour.
Gently rotating your parcels from bottom to top at the halfway cooking time.