BROWN RICE IN SLOW COOKER RECIPES

EASY SLOW COOKER BROWN RICE - KITCHN

Easy Slow Cooker Brown Rice - Kitchn image

Need a set-it-and-forget-it method for meal prepping rice while your oven is busy? Here's how to cook brown rice in the slow cooker.

Provided by Meghan Splawn

Total Time 11220S

Prep Time 420S

Cook Time 10800S

Yield 8

Number Of Ingredients 4

Ingredients

5 cups water
4 cups long-grain brown rice
2 teaspoons kosher salt
2 tablespoons unsalted butter

Steps:

Bring the water to a boil. Bring the water to a boil in a saucepan or electric kettle. Meanwhile, rinse the rice.
Rinse the rice. Rinse the rice under cool running water.
Combine the rice and salt in the slow cooker. Place the rice in a 6-quart or larger slow cooker. Add the salt and stir to combine.
Add the water, cover with parchment, and cook on HIGH. Pour the boiling water over the rice. Place a sheet of parchment paper directly on the rice and water so that the paper is touching the water. Cover and cook until the water is completely absorbed and the rice is tender, 2 to 2 1/2 hours on the HIGH setting.
Add the butter and fluff with a fork before serving. Add the butter and fluff the rice with a large fork before serving.

Nutrition Facts : SaturatedFatContent 2.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 72.4 g, SugarContent 0.0 g, ServingSize Serves 8, ProteinContent 7.2 g, FatContent 5.4 g, Calories 369 cal, SodiumContent 480.5 mg, FiberContent 3.2 g, CholesterolContent 0 mg

CHICKEN, MUSHROOM, AND BROWN RICE SLOW COOKER CASSEROLE ...

Chicken, mushroom, and brown rice slow cooker casserole ... image

A fabulous slow cooker meal that’s easy enough for a casual weeknight meal and tasty enough for a weekend gathering. You can keep the prep time to about 15 minutes if you brown the chicken while you prep the veggies. Then assemble the everything in the slow cooker and allow it to take care of the rest of the cooking for you. We recommend not skipping the step of browning the chicken because it adds so much more flavor to the casserole. While this recipe calls for cooking the chicken in a separate skillet, there are slow cookers on the market that have inserts that can go right from the stovetop to the cooker — and that means there’s one less pan to clean up.

Provided by WEIGHTWATCHERS.COM

Categories Dinner

Total Time 441 minutes

Prep Time 15 minutes

Cook Time 426 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 spray(s) Cooking spray
20 oz Uncooked boneless skinless chicken thigh(s) use eight 2 1/2 oz thighs
2 cup(s) Canned chicken broth reduced-sodium
0.5 pound(s) Cremini mushroom(s) sliced
1 cup(s) Uncooked leek(s) white and pale green parts only, thinly sliced, washed carefully for grit
1 cup(s) Uncooked carrot(s) thinly sliced
1 cup(s) Uncooked celery thinly sliced
0.75 cup(s) Uncooked long grain brown rice medium-grain (such as brown Arborio)
2 tsp Worcestershire sauce
1 tsp Dijon Mustard
1 tsp Dried sage
1 tsp Table salt
0.5 tsp Black pepper freshly ground

Steps:

Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside.
Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours. Yields 1 chicken thigh and about 2/3 cup rice-vegetable mixture per serving.

Nutrition Facts : Calories 61 kcal

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