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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


  • 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


  • 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: 148 calories, 1g fat (0 saturated fat), 0 cholesterol, 303mg sodium, 35g carbohydrate (11g sugars, 5g fiber), 3g protein.

Reviews for Brown Rice and Vegetables

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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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