Brown Rice and Vegetables |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 12 |
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This filling rice dish, full of big chunks of butternut squash and sweet potatoes, is a good combination of sweet and savory flavors. Ingredients:
1 cup uncooked brown rice |
1 medium butternut squash (about 3 pounds), cubed |
2 medium apples, coarsely chopped |
1 medium sweet potato, peeled and cubed |
1 medium onion, chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1/2 cup raisins |
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon |
Directions:
1. Place rice in a greased 4- or 5-qt slow cooker. In a large bowl, combine the squash, apples, sweet potato, onion, salt and pepper; add to slow cooker. Pour broth over vegetables.
2. Cover and cook on low for 5-6 hours or until vegetables are tender. Stir in raisins and tarragon. Yield: 12 servings.
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