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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
  • Total Time
    Prep: 20 min. Cook: 5 hours
  • Makes
    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

  • 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.
Nutrition Facts
3/4 cup: 148 calories, 1g fat (0 saturated fat), 0 cholesterol, 303mg sodium, 35g carbohydrate (11g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 2 starch.

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Reviews

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Average Rating:
  • quilter007
    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.