Crock-pot No-Fuss Brown Rice
Makes 6 servings
Vegetable oil spray2 cups long grain brown rice
1 Tbsp unsalted butter or vegetable oil
1/2 tsp salt
3 cups boiling water
Salt and pepper to taste
Notes: Boil water first, then measure. Do not attempt on Low setting because the rice will become mushy. The prepared dish does not hold well on Warm setting.
Directions
Coat slow-cooker with vegetable oil spray.Add rice, butter and 1/2 tsp salt to prepared slow-cooker; then, stir in boiling water and cover. Cook on High setting until rice is tender, about 2 hours.
Fluff rice with fork; then, season with salt and pepper to taste. Drape towel over top of slow-cooker and cover; let sit for 5 minutes before serving. Back to Top
This recipe is from the Editors at America's Test Kitchen, Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (Boston: Boston Common Press, 2011), 263.
Crock-pot Mexican Brown Rice
Makes 6 servings
Vegetable oil spray2 cups long grain brown rice
1 Tbsp unsalted butter or vegetable oil
1/2 tsp salt
3/4 tsp chili powder
3 cups boiling water
3 Tbsp tomato paste
2 garlic cloves, minced
1/4 cup minced fresh cilantro
2 scallions, sliced thin
Lime juice as needed
Notes: Boil water first, then measure. Do not attempt on Low setting because the rice will become mushy. The prepared dish does not hold well on Warm setting.
Directions
Coat slow-cooker with vegetable oil spray.Add the next 4 ingredients (rice through chili powder) to prepared slow-cooker. Whisk together the boiling water, tomato paste and minced garlic; then pour into the slow-cooker and cover. Cook on High setting until rice is tender, about 2 hours.
Fluff rice with fork; then, fold in cilantro and scallions. Drape towel over top of slow-cooker and cover; let sit for 5 minutes before serving. Back to Top
This recipe is from the Editors at America's Test Kitchen, Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (Boston: Boston Common Press, 2011), 263.
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