Veg Slow Cooker--Confetti Rice & Vegetables

[Guest guest]

* Exported from MasterCook *

 

Confetti Rice and Vegetables

 

Recipe By :The Vegetarian Slow Cooker, Joanna White

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Rice & Grains

The Vegetarian Slow Cooker

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter

2 tablespoons olive oil

2 cups long-grain rice

3/4 cup chopped onion

1 teaspoon minced garlic

1 red bell pepper -- cut into 2 " pieces

1 cup green beans -- (2 " pieces)

1 cup chopped carrots

1 1/2 cups vegetable broth

1 8 oz can tomato sauce

1 16 oz can chopped tomatoes with juice

1 teaspoon Italian seasoning

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried rosemary -- crushed

1/4 teaspoon Tabasco sauce

freshly ground pepper to taste

3/4 cup grated Parmesan cheese -- (to 1 cup)

 

In a skillet, heat 1/2 of the butter and olive oil on a medium-high heat and

saute rice until golden brown. Pour browned rice into slow cooker.

 

Heat remaining butter and oil in skillet and saute onions for about 5 minutes

until wilted. Add cooked onions to slow cooker with garlic, bell peppers, green

beans, carrots, vegetable broth, tomato sauce, tomatoes, Italian seasoning,

sugar, salt, oregano, rosemary, and Tabasco. Stir well, cover, and cook on low

heat for 4 to 6 hours or on high heat for 2 to 3 hours.

 

Serve with a sprinkling of freshly grated pepper and grated Parmesan cheese.

 

S(ISBN):

" 1-55867-268-0 "

Copyright:

" 2001 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 429 Calories; 13g Fat (27.1% calories

from fat); 12g Protein; 67g Carbohydrate; 4g Dietary Fiber; 19mg Cholesterol;

1229mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable;

2 Fat; 0 Other Carbohydrates.

 

Serving Ideas : This colorful dish would go well with crunchy coleslaw or a

green salad. The addition of Parmesan cheese really adds a new dimension of

flavor.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

What is the purpose of sauteeing the rice beforehand? Does it

change/improve the consistency? Is it worth getting another pan

dirty?

 

, greenlee@b... wrote:

>

> * Exported from MasterCook *

>

> Confetti Rice and Vegetables

>

> Recipe By :The Vegetarian Slow Cooker, Joanna White

> Serving Size : 6 Preparation Time :0:00

> Categories : Main Dishes Rice & Grains

> The Vegetarian Slow Cooker

>

> Amount Measure Ingredient -- Preparation Method

> -------- ------------ --------------------------------

> 2 tablespoons butter

> 2 tablespoons olive oil

> 2 cups long-grain rice

> 3/4 cup chopped onion

> 1 teaspoon minced garlic

> 1 red bell pepper -- cut into 2 " pieces

> 1 cup green beans -- (2 " pieces)

> 1 cup chopped carrots

> 1 1/2 cups vegetable broth

> 1 8 oz can tomato sauce

> 1 16 oz can chopped tomatoes with juice

> 1 teaspoon Italian seasoning

> 1 teaspoon sugar

> 1 teaspoon salt

> 1/2 teaspoon dried oregano

> 1/2 teaspoon dried rosemary -- crushed

> 1/4 teaspoon Tabasco sauce

> freshly ground pepper to taste

> 3/4 cup grated Parmesan cheese -- (to 1 cup)

>

> In a skillet, heat 1/2 of the butter and olive oil on a medium-high

heat and saute rice until golden brown. Pour browned rice into slow

cooker.

>

> Heat remaining butter and oil in skillet and saute onions for about

5 minutes until wilted. Add cooked onions to slow cooker with

garlic, bell peppers, green beans, carrots, vegetable broth, tomato

sauce, tomatoes, Italian seasoning, sugar, salt, oregano, rosemary,

and Tabasco. Stir well, cover, and cook on low heat for 4 to 6 hours

or on high heat for 2 to 3 hours.

>

> Serve with a sprinkling of freshly grated pepper and grated

Parmesan cheese.

>

> S(ISBN):

> " 1-55867-268-0 "

> Copyright:

> " 2001 "

>

> - - - - - - - - - - - - - - - -

- - -

>

> Per Serving (excluding unknown items): 429 Calories; 13g Fat (27.1%

calories from fat); 12g Protein; 67g Carbohydrate; 4g Dietary Fiber;

19mg Cholesterol; 1229mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2

Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

>

> Serving Ideas : This colorful dish would go well with crunchy

coleslaw or a green salad. The addition of Parmesan cheese really

adds a new dimension of flavor.

>

>

> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

, " joraliro " <drgadget@m...> wrote:

> What is the purpose of sauteeing the rice beforehand? Does it

> change/improve the consistency? Is it worth getting another pan

> dirty?

>

 

I don't recall seeing an answer to this. It could have been sent

personally instead of to the list. In case you are still wondering,

sauteeing the rice does two things: it coats the rice so that it

doesn't explode into mush and it adds another layer of flavor - a

roasted one that's very nice.

 

The following is NOT a crockpot recipe but it could be converted to

one by following the example from the confetti rice recipe.

 

 

* Exported from MasterCook *

 

Lentil Rice Savory Stew 4pts

 

Recipe By :KP Slimmer Meals Cookbook, Hanneman 2002

Serving Size : 4 Preparation Time :0:00

Categories : KPSlim2 Soups

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup green or brown lentils

1/3 cup brown basmati rice

butter-flavored cooking spray

1/2 teaspoon virgin olive oil

1/2 teaspoon salt substitute -- (vegetable flakes)

2 cups cold water

VEGETABLES:

1/3 cup slivered onions

1/2 cup diced carrot

1/4 cup diced celery

LIQUIDS:

1 cup canned tomatoes

(or peel, seed, dice fresh tomato)

1 tablespoon soy sauce

5 1/2 ounces V-8® vegetable juice

1 1/2 cups vegetable broth

AROMATICS:

1/2 teaspoon old Bay Seafood seasoning

1 teaspoon paprika

1 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

1/4 teaspoon roasted garlic power

SAUTE:

butter-flavored cooking spray

1/2 teaspoon olive oil

1 pinch Asafetida

salt and pepper

 

1. Rinse the lentils and rice together in a large sieve under

warm tap water. Rinse until the water runs clear. Set aside to

drain.

 

2. Heat a nonstick 3 or 4 quart soup pan over a high setting;

lightly coat the bottom of the pan with cooking spray. Add the

oil and rotate to spread the oil. Add the drained lentils and

rice. Stir to coat with the warmed oil. Saute for about 4

minutes or until toasty. Remove from the heat. Add the cold

water, slowly at first; season with salt substitute. Return pan

to the burner and bring the mixture to a boil. Cover. Reduce

heat to low and cook, undisturbed, for 20 minutes.

 

3. Meanwhile, prepare and measure the vegetables. Cut the onion

into 1/8x1-inch slices; separate rings. Peel and dice carrot.

Dice celery. Combine the liquids. Combine the aromatics.

 

4. SAUTE: Warm a skillet; spray; add oil. Sprinkle the

asafetida and when aromatic (in seconds), add the onion, a

pinch of salt and of pepper. Soften the onions for 5 to 6

minutes. Add the carrots and celery and more oil if needed to

put a sheen on them. Soften for 5 minutes. Add the aromatics

and stir to distribute.

 

5. Set the pan on low heat if the lentils and rice aren't

ready; otherwise add the saute to the lentils. Add the liquids.

Bring just to a simmer. Cover ajar, and steep for 30 to 40

minutes. The stew/soup is ready but will benefit from

additional simmering: another 30 to 20 minutes.

 

EACH SERVING: 246 Calories; 3g Fat (12.4% calories from fat);

12g Protein; 44g Carbohydrate; 11g Dietary Fiber; 1mg

Cholesterol; 1126mg Sodium. Exchanges: 2 1/2 Grain(Starch);

1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. 4 Weight Watchers

Points.

 

S(Contact):

" http://home.earthlink.net/~kitpath/ "

Yield:

" 6 cups "

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Per Serving (excluding unknown items): 246 Calories; 3g Fat (12.4%

calories from fat); 12g Protein; 44g Carbohydrate; 11g Dietary Fiber;

1mg Cholesterol; 1126mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2

Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

NOTES : This stew delivers lots of flavor in 90 minutes, but

simmer for an additional 30 minutes for fuller body. This stew

is about technique and aromatics. Coating and toasting the

rice and lentils before braising adds texture and sweetness.

Separately caramelizing the vegetables and warming the

aromatics adds depth. Avoid weak vegetable broth or bitter

bouillon. If you can, make up a broth of leek greens, carrot

peels and celery trimmings with a bouquet garni. Tomato adds

more color than flavor and the V8 balances the acidity of the

fresh tomato. It all cooks down to a thick soup or soupy stew.

 

Nutr. Assoc. : 903920 2367 0 0 0 0 0 20230 0 0 0 0 0 0 0 0 0 0 0 0 0

0 619 0 0 0 991 0