SLOW COOKER RICE DISHES RECIPES

SLOW COOKER RECIPES - BBC GOOD FOOD

Slow cooker recipes - BBC Good Food image

Put your slow cooker to use with one of our easy mains and desserts. Just assemble your dish, relax and allow all the gorgeous flavours to meld over a low heat.

Provided by Good Food team

Categories dinner

Number Of Ingredients 1

Ingredients

SLOW-COOKER BANH MI RICE BOWLS - SKINNYTASTE

Slow-Cooker Banh Mi Rice Bowls - Skinnytaste image

If you’ve ever had the classic Vietnamese Banh Mi sandwich, you probably know the bread can easily overpower the pork, pickled carrots and all the wonderful flavors, so I scrapped the bread and put all the goodies in a bowl over brown rice (it’s great over any grain) in my slim remake which is easy to make any night of the week!

Provided by Gina

Categories Dinner

Prep Time 15 minutes

Yield 4

Number Of Ingredients 17

Ingredients

1 pound pork tenderloin
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
3 cloves crushed garlic
1 jalapeno (sliced)
1/4 cup reduced sodium soy sauce*
1 tablespoon brown sugar
6 tablespoons distilled white vinegar
1/4 cup sugar
1/4 teaspoon kosher salt
1 cup shredded carrots
2 radishes (cut into matchsticks)
3 cups cooked brown rice
1 cup shredded red cabbage
1 cup thinly sliced English cucumbers (about ½ small)
1 small jalapeno (thinly sliced)
1/4 cup cilantro leaves

Steps:

Season the pork with salt and pepper and place into the slow cooker. Combine the garlic, jalapeno, soy sauce and brown sugar and stir to dissolve, pour over the pork.(NOTE: If your slow cooker runs hot, add 1/4 cup water). Cover and cook on low for 6 hours until the pork is very tender, turning once half way through if desired. When the pork is ready, shred the meat. Reserve the sauce.
Meanwhile, while the pork is cooking, make the pickled carrots and radish: In a medium glass bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and radish and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.
To assemble the bowls, place 3/4 cup rice in each bowl, top each with about 2 1/2 oz pork, drizzle with 2 tablespoons of the reserved sauce then top with the 1/4 cup shredded cabbage, 1/4 cup pickled carrots, 1/4 cup cucumber, sliced jalapenos and cilantro.

Nutrition Facts : ServingSize 1 bowl, Calories 353 kcal, CarbohydrateContent 46 g, ProteinContent 29 g, FatContent 5.5 g, CholesterolContent 77 mg, SodiumContent 696 mg, FiberContent 4.5 g, SugarContent 8 g

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