Crock Pot Rice & Vegetable Medley

"From Canadian Living Slow cooker Cookbook Special. This is a recipe I'd like to try soon. It looks so easy to make."
 
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photo by Engrossed photo by Engrossed
photo by Engrossed
Ready In:
4hrs 40mins
Ingredients:
16
Serves:
10
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ingredients

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directions

  • Heat oil in a large skillet over medium heat.
  • Saute the onion, carrots, celery and garlic, stirring occasionally, until the onion has softened (about 5 min).
  • Add sauteed veggies to slow cooker.
  • Add vegetable stock, rice, sun dried tomatoes, salt, pepper and saffron.
  • Cover and cook for 4 hours on low until the rice is cooked and the liquid has been absorbed.
  • Stir in the peas, peppers and lemon juice using a fork.
  • Cover and cook on high for 15 minutes until hot and peppers are tender.
  • Sprinkle with parsley.

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Reviews

  1. This was a great recipe. I substituted zuchini for peppers because my bf was allergic. I added raw peas in at the very beginning and they were still a little hard at the end but still good. I bought jarred Sun Dried tomatoes and added a bit of the oil in the jar in with the other spices to give more flavor. It almost tastes like fried rice to me so I think I might put scrambled tofu in next time for a substitute for eggs since I'm vegan. The recipe was a big hit with my bf and his friends =)
     
  2. GREAT! I decided to try this with about 1 1/2 cups uncooked brown rice, tumeric and all else the same. After 4 hours the rice was still hard so I added 2 cups of water and played with high heat and back to low heat. It ended up cooking through by around 6 hours. This has a surprisingly good flavor considering it doesn't have complex spices and herbs added. I especially enjoyed the sun-dried tomatoes and the pop of the peas. Freddy Cat says hi! Made for the Zaar Tag game.
     
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