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Vegetarian Noodle Stew


  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 onion, chopped
  • 3 carrots, sliced
  • 14 oz can peas, undrained
  • 15 oz can tomatoes, undrained and pureed
  • 5 oz can vegetable juice, such as V8
  • ¼ c water
  • 3 tbsp red wine
  • 2 tbsp vegetarian Worcestershire sauce
  • 2 c mini farfalle noodles, or other mini noodle
  • tsp country herb blend (or equivalent blend of some or all of: sage, parsley, thyme, rosemary, oregano, basil)
  • salt and pepper to taste


  1. Close lid and preheat rice cooker with Steam/Cook button for ten minutes. Open lid, add oil, onion, and garlic and stir until tender. Add all remaining ingredients and combine.

  2. Close lid and press steam/cook button. Cook until noodles and carrots are tender; about 25 minutes.

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