Brown Rice and Vegetables Recipe
Brown Rice and Vegetables Recipe photo by Taste of Home

Brown Rice and Vegetables Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES: 12 servings


  • 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

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.


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

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Reviewed Feb. 23, 2013

"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."

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