Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, October 7, 2014


1 1/2 cups converted long-grain white rice
3/4 cup chopped onion
2 garlic cloves, minced
2 can (14-oz each) reduced-sodium chicken broth
1/3 cup water
3/4 tsp Italian seasoning
1/2 tsp dried basil
1/2 cup frozen peas, thawed
1/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts, optional

Combine the rice, onion, and garlic in a slow cooker.

Bring the chicken broth and water to a boil in a saucepan; stir into the rice mixture along with the Italian seasoning and basil.

Place lid on cooker and cook on low for 2 to 3 hours or until the liquid is absorbed by the rice.

Add the peas, replace cover and cook for 1 more hour.

Stir in the Parmesan cheese. Transfer to a serving bowl and sprinkle with the pine nuts, if using.

Yield: 6 servings

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