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.

• Ready In: 4 hrs 40 mins
• Serves: 10-12

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.