Slow Cooker Rice
IntroductionBrown rice that's ready when you are--and packed with flavor Brown rice that's ready when you are--and packed with flavor
1 cup long grain brown rice*
1 teaspoon Chef Meg's Lower Sodium Seasoning Blend
3 shallots, diced
2 cups low-sodium vegetable stock
* 1 cup dry rice will yield approximately 4 cups cooked
I sometimes use my slow cooker as a "stall cooker." There are days that I need to run the boys out the door for practice and love to have dinner ready to go when we walk in the door. I don't have 4 or 8 hours to slow cook but don't want to wait 45 minutes for rice to cook. Bingo--I use the slow cooker. Two hours in a slow cooker and you will have fluffy brown rice for dinner.
No shallots? Use 1/2 small yellow onion instead.
Don't skip the step of boiling the stock--this will help break down the husk of the rice, which will prevent mushy rice.
Bring vegetable stock to a boil in a small saucepan. Place all the ingredients in the slow cooker, cover and set on low heat. Cook for 2 hours.
Serving Size: Makes 8 1/2-cup servings