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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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This is one of my favorite recipes for the crock pot, and it is unbelievably simple and delicious. No endless stirring for this risotto! I really enjoy it topped with dried cranberries and slivered almonds. Repost from: /watch?v=POG6wz4A_zU Ingredients:
4 cups diced granny smith apples |
4 tablespoons butter |
1 1/2 teaspoons cinnamon |
1/4 teaspoon ground allspice |
1/4 teaspoon salt |
1/2 cup dark brown sugar |
4 cups apple juice |
1 teaspoon vanilla extract |
1 1/2 cups long grain rice |
Directions:
1. Dice/mince the apples and sweat them in a skillet along with the butter, cinnamon, allspice, and salt until they release their juices (3-5 min or so). I like to use my food processor for this step, so they're more minced than diced.
2. Depending on your crockpot, you may want to coat it in a nonstick spray.
3. Mix everything together in the crock put, set on high, and let cook for 2.5-3 hours or until all the liquid is gone.
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