Brown Rice and Vegetables Recipe

Brown Rice and Vegetables Recipe photo by Taste of Home

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This filling rice dish, full of big chunks of butternut squash and sweet potatoes, is a good combination of sweet and savory flavors.—Taste of Home Test Kitchen

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Brown Rice and Vegetables Recipe

Prep: 20 min. Cook: 5 hours

Yield: 12 Servings

20 300 320

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

Directions

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 or until vegetables are tender. Stir in raisins and tarragon. Yield: 12 servings.

Nutritional Facts 3/4 cup equals 148 calories, 1 g fat (trace saturated fat), 0 cholesterol, 303 mg sodium, 35 g carbohydrate, 5 g fiber, 3 g protein.

Originally published as Brown Rice and Vegetables in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p59

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Brown Rice and Vegetables

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(1-1) of 1 reviews

Reviewed on Feb. 23, 2013 by quilter007

I was excited to try this recipe. I like everything in it. I followed the recipe exactly. It was awful. The rice never cooked. Reread the recipe several times and I am sure I did what it said. Will not try to make it again.