Crock Pot Rice & Vegetable Medley |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 12 |
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From Canadian Living Slow cooker Cookbook Special. This is a recipe I'd like to try soon. It looks so easy to make. Ingredients:
1 tablespoon extra virgin olive oil |
1 large onion, sliced |
2 carrots, sliced |
1 stalk celery, sliced |
3 garlic cloves, minced |
4 cups vegetable stock |
2 cups parboiled rice |
1/2 cup finely chopped sun-dried tomato |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 pinch crumbled saffron threads or 1 pinch ground turmeric |
1 1/2 cups frozen peas |
1 cup chopped roasted red pepper |
1/2 cup finely diced green pepper |
2 tablespoons lemon juice |
2 tablespoons minced fresh parsley |
Directions:
1. Heat oil in a large skillet over medium heat.
2. Saute the onion, carrots, celery and garlic, stirring occasionally, until the onion has softened (about 5 min).
3. Add sauteed veggies to slow cooker.
4. Add vegetable stock, rice, sun dried tomatoes, salt, pepper and saffron.
5. Cover and cook for 4 hours on low until the rice is cooked and the liquid has been absorbed.
6. Stir in the peas, peppers and lemon juice using a fork.
7. Cover and cook on high for 15 minutes until hot and peppers are tender.
8. Sprinkle with parsley.
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