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Brown Rice and Vegetables

Name: Brown Rice and Vegetables
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 12 servings.
Ingredients: 1 cup uncooked brown rice; 1 medium butternut squash (about 3 pounds), cubed; 2 medium apples, coarsely chopped; 1 medium sweet potato, peeled and cubed; 1 medium onion, chopped; 1 teaspoon salt; 1/2 teaspoon pepper; 1 can (14-1/2 ounces) reduced-sodium chicken broth; 1/2 cup raisins; 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon

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Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 5 hours

Makes

12 servings

This filling rice dish, full of big chunks of butternut squash and sweet potatoes, is a standout combination of sweet and savory flavors. —Taste of Home Test Kitchen

Brown Rice and Vegetables Recipe photo by Taste of Home

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Ingredients

1 cup uncooked brown rice
1 medium butternut squash (about 3 pounds), cubed
2 medium apples, coarsely chopped
1 medium sweet potato, peeled and cubed
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup raisins
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon

Directions

Place rice in a greased 4- or 5-qt. slow cooker. In a large bowl, combine the squash, apples, sweet potato, onion, salt and pepper; add to slow cooker. Pour broth over vegetables.
Cover and cook on low for 5-6 hours, until vegetables are tender. Stir in raisins and tarragon.

Nutrition Facts

3/4 cup: 148 calories, 1g fat (0 saturated fat), 0 cholesterol, 303mg sodium, 35g carbohydrate (11g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 2 starch.

Brown Rice and Vegetables

Total Time

Makes

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