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
Brown Rice and Vegetables
Brown Rice and Vegetables
Prep Time
20 min
Cook Time
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
- 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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