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.
Course Entree
Cuisine Vegetarian
Prep Time 20minutes
Cook Time 8hours
Total Time 8hours20minutes
Servings 4servings
Calories 423kcal
Author Stephanie Stiavetti
Ingredients
1tablespoonolive oil
1mediumyellow onionchopped
1/4poundsmall button mushroomsquartered
1smallcarrotchopped
1smallzucchinichopped
2clovesof garlicchopped
1/2teaspoondried oregano
1/2teaspoonground cumin
1/8teaspoonsaffron threadsor turmeric
One14 1/2-ounce candiced tomatoeswith their juices (I just used four large, fresh tomatoes)
2cupsvegetable stock
1smallred bell pepperseeded and chopped
8ouncesgreen beansends trimmed and cut into 1-inch lengths
One15-ounce canchickpeasdrained and rinsed
Saltto taste
Freshly ground black pepperto taste
1cupbrown rice or white ricecooked
3/4cupsalsaof your choice
1/2cupfrozen peasthawed
1/3cupsliced pimento stuffed olivesdrained
Instructions
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.
Add carrots, cover and cook until softened, about 5 minutes.
Stir in the garlic, oregano, cumin, and saffron or turmeric and cook for 2 minutes longer.
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.
About 10 minutes before serving, stir in the salsa, peas, olives, and cooked rice and cover.
Notes
Nutritional analysis is based on using white rice.