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.
Prep Time 20minutes
Cook Time 8hours
Total Time 8hours20minutes
Author Stephanie Stiavetti
1/4poundsmall button mushroomsquartered
1/8teaspoonsaffron threadsor turmeric
One14 1/2-ounce candiced tomatoeswith their juices (I just used four large, fresh tomatoes)
1smallred bell pepperseeded and chopped
8ouncesgreen beansends trimmed and cut into 1-inch lengths
One15-ounce canchickpeasdrained and rinsed
Freshly ground black pepperto taste
1cupbrown rice or white ricecooked
3/4cupsalsaof your choice
1/3cupsliced pimento stuffed olivesdrained
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.
Nutritional analysis is based on using white rice.