Next week’s Stuffed Chard with Fresh Marinara, calls for brown rice as part of the stuffing. While much more filling and nutritious than white rice, it also tends to take quite a bit longer to prepare.
If you need to “hit the door eating” this week, save yourself some time by letting your slow-cooker do the work while you’re away. The rice will be ready and waiting for you when you get home!
- 2 cups brown rice
- 4 cups chicken broth*
- 2 tbsp. butter
- salt, to taste
Rub crock-pot/slow cooker lightly with butter. Pour in rice, water and salt. Cover and cook on low for 8 to 10 hours.
Season with salt, if needed, before serving.
*Chicken broth can be replaced with beef, seafood, vegetable broth, or water, depending on the entrée. When turned off, crockpot/slow cooker will keep rice warm for serving 2 to 3 hours.
(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)