Ww Crock Pot Vegetables And Brown Rice Recipes
BROWN RICE AND VEGETABLES
This filling rice dish, full of big chunks of butternut squash and sweet potatoes, is a standout combination of sweet and savory flavors. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 5h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- 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., Cover and cook on low for 5-6 hours, until vegetables are tender. Stir in raisins and tarragon.
Nutrition Facts : Calories 148 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 303mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges
WW CROCK POT VEGETABLES AND BROWN RICE
Make and share this Ww Crock Pot Vegetables and Brown Rice recipe from Food.com.
Provided by Shirl J 831
Categories Rice
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spray the inside of a 3 1/2- 6 qt slow cooker with nonstick spray.
- Stir together the apple juice, curry powder, salt and the pepper in a large bowl.
- Add the cauliflower, carrots, edamame, onion and tomatoes; toss well.
- Spoon into crock pot.
- Cover and cook on high till the veggies are tender, 4-5 hours
- Serve with rice and sprinkle with peanuts.
Nutrition Facts : Calories 369.9, Fat 11.3, SaturatedFat 1.5, Sodium 439.4, Carbohydrate 52.6, Fiber 12.2, Sugar 8.7, Protein 20.1
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.
Provided by Dreamer in Ontario
Categories Rice
Time 4h40m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 102.4, Fat 1.7, SaturatedFat 0.3, Sodium 401.7, Carbohydrate 19.5, Fiber 2.4, Sugar 3.7, Protein 3
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