Brown Rice and Vegetables

  Side Dishes

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

Brown Rice and Vegetables

Average Rating: 1

TOTAL TIME: Prep: 20 min. Cook: 5 hours
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

Instructions

  • 1. 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.
  • 2. Cover and cook on low for 5-6 hours or 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.

Tags