Best Ww Crock Pot Vegetables And Brown Rice Recipes

BROWN RICE AND VEGETABLES

Brown Rice and Vegetables image

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

Ingredients

1 cup uncooked brown rice
1 medium butternut squash (about 3 pounds), cubed
2 medium apples, coarsely chopped
1 medium sweet potato, peeled and cubed
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup raisins
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon

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

Ww Crock Pot Vegetables and Brown Rice image

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

Ingredients

1/4 cup unsweetened apple juice
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 medium cauliflower head, broken into pieces (about 6 cups)
3 carrots, sliced into 1/2-inch pieces
1 1/2 cups frozen shelled edamame (soy beans)
1 medium onion, chopped
1 (14 1/2 ounce) can diced tomatoes with garlic
2 cups hot cooked brown rice
2 tablespoons chopped roasted peanuts

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

Crock Pot Rice & Vegetable Medley image

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

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

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