SLOW COOKER BROWN RICE RECIPES RECIPES

Name: Slow cooker lamb curry
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 2
Cuisine: Indian
Ingredients: 1 large onion, halved and sliced; 3 tbsp Madras curry paste; 400g can chopped tomatoes; 2 tsp vegetable bouillon powder; 25g red lentils; 210g can chickpeas (don’t drain); 1 tbsp grated ginger; 1 tsp cumin seeds; 1 cinnamon stick; 75g curly kale; 2 lean lamb steaks, fat removed, diced (about 240g); cooked brown rice, to serve

SLOW COOKER LAMB CURRY RECIPE - BBC GOOD FOOD

Slow cooker lamb curry recipe - BBC Good Food image

Use the slow cooker to make this nutritious, easy curry and the lamb will melt in your mouth. You can batch cook and freeze the leftovers for another day

Provided by Sara Buenfeld

Categories Dinner, Main course, Supper

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours

Yield 2

Number Of Ingredients 12

Ingredients

1 large onion, halved and sliced
3 tbsp Madras curry paste
400g can chopped tomatoes
2 tsp vegetable bouillon powder
25g red lentils
210g can chickpeas (don’t drain)
1 tbsp grated ginger
1 tsp cumin seeds
1 cinnamon stick
75g curly kale
2 lean lamb steaks, fat removed, diced (about 240g)
cooked brown rice, to serve

Steps:

Put all of the ingredients into the slow cooker pot with a third of a can of water and stir well. Cover with the lid and chill in the fridge overnight.
The next day, stir again, then cook on Low for 6 hrs until the lamb and vegetables are tender. Serve with brown rice.

Nutrition Facts : Calories 568 calories, FatContent 19 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 13 grams fiber, ProteinContent 43 grams protein, SodiumContent 1.3 milligram of sodium

SLOW-COOKER GUMBO RECIPE - BETTYCROCKER.COM

Slow-Cooker Gumbo Recipe - BettyCrocker.com image

Our version of the traditional dish of Mardi Gras is simmered to perfection in your slow cooker. Andouille sausage, chicken, rice and Cajun spices come together for the perfect gumbo.

Provided by Angie McGowan

Total Time 6 hours 45 minutes

Prep Time 45 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
14 oz andouille sausage, sliced
1 cup diced onion
1 cup diced green bell pepper
1 cup diced celery
1 lb uncooked chopped chicken
2 cups chopped okra
1/4 cup vegetable or olive oil
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon Cajun seasoning
1 teaspoon dried thyme leaves
3 cups beef stock, warmed
1 can (14 oz) diced tomatoes
4 cups cooked white rice
1/4 cup chopped green onions (4 medium)

Steps:

Spray 6-quart slow cooker with cooking spray.
Heat 10-inch skillet over medium heat. Drizzle with olive oil, and add sausage. Cook about 7 minutes, stirring occasionally, until sausage lightly browns; spoon into slow cooker. In same skillet, add onion, bell pepper and celery. Cook until crisp-tender, stirring occasionally; add to slow cooker. In same skillet, add chopped chicken. Cook until no longer pink, stirring occasionally; add to slow cooker. Add okra to slow cooker.
In heavy or cast-iron skillet, heat vegetable oil over medium-low heat. Using whisk, beat in flour; add Cajun seasoning and thyme. Continue to beat and cook 15 to 20 minutes, making roux that is brown and smells very nutty. Add beef stock, and beat well with whisk. Heat to boiling, beating constantly. Cook until thickened; add to slow cooker.
Add diced tomatoes to slow cooker; stir well. Cover; cook on Low heat setting 6 hours.
Serve gumbo with rice. Garnish with green onions before serving.

Nutrition Facts : ServingSize 1 Serving

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