A few months ago I picked up Fresh from the Vegetarian Slow Cooker from the bookstore, and I’ve been having a great time tossing a bunch of stuff into my crock pot in the morning (or night before) and having an amazing hot dinner waiting for me when I get home at the end of the day. I can’t even tell you how awesome it is to not have to make dinner after a long day, and coming home to the smell of a homecooked meal is one of the most gratifying feelings I can think of.

But, I digress. Fresh from the Vegetarian Slow Cooker has many awesome recipes, and my favorite thus far is the Arroz non Pollo dish, which is basically a vegetarian rice dish. It’s warm and hearty – great comfort food. Serve it up in a bowl with some organic corn chips and you’ve got a little piece of heaven.

Savory Slow Cooker Vegetarian Rice Recipe

Author: Stephanie Stiavetti

Servings: 4 servings

Course: Entree

Cuisine: Vegetarian

Prep Time: 20 mins

Cook Time: 8 hrs

Total Time: 8 hrs 20 mins

Nutrition Facts

Savory Slow Cooker Vegetarian Rice Recipe

Amount Per Serving

Calories 423 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 1g 5%

Polyunsaturated Fat 4g

Monounsaturated Fat 2g

Cholesterol 1mg 0%

Sodium 1826mg 76%

Potassium 1149mg 33%

Total Carbohydrates 75g 25%

Dietary Fiber 15g 60%

Protein 16g 32%

Vitamin A 206%

Vitamin C 159%

Calcium 13%

Iron 58%

* Percent Daily Values are based on a 2000 calorie diet.

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This savory slow cooker vegetarian rice recipe is light and fluffy, like clouds of rich, buttery flavor with crispy fresh vegetables. Adapted from Fresh from the Vegetarian Slow Cooker.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1/4 pound small button mushrooms, quartered
• 1 small carrot, chopped
• 1 small zucchini, chopped
• 2 cloves of garlic, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/8 teaspoon saffron threads, or turmeric
• One 14 1/2-ounce can diced tomatoes, with their juices (I just used four large, fresh tomatoes)
• 2 cups vegetable stock
• 1 small red bell pepper, seeded and chopped
• 8 ounces green beans, ends trimmed and cut into 1-inch lengths
• One 15-ounce can chickpeas, drained and rinsed
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 cup brown rice or white rice, cooked
• 3/4 cup salsa, of your choice
• 1/2 cup frozen peas, thawed
• 1/3 cup sliced pimento stuffed olives, drained

Instructions

1. Heat the oil in a large skillet over medium heat. Add the onion and cook for 3 minutes, until gently browned, stirring occasionally. Add mushrooms and cook for another 4 minutes, or until they begin to brown.
2. Add carrots, cover and cook until softened, about 5 minutes.
3. Stir in the garlic, oregano, cumin, and saffron or turmeric and cook for 2 minutes longer.
4. Transfer the vegetable mixture to a lightly oiled 4 to 6 quart slow cooker. Add the tomatoes, vegetable stock, bell pepper, green beans, and chickpeas; season with salt and pepper, cover and cook on low for 6 to 8 hours.
5. About 10 minutes before serving, stir in the salsa, peas, olives, and cooked rice and cover.

Recipe Notes

Nutritional analysis is based on using white rice.

This content was originally posted on FearlessFresh.com.