Back to Brown Rice and Vegetables

Print Options

 
 
 Print
Brown Rice and Vegetables Recipe

Brown Rice and Vegetables Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 5 hours YIELD:12 servings

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

  • 1. 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.
  • 2. 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.