Wednesday, September 25, 2013

crock pot experiment with white beans and rice

This crock pot dinner was an experiment because I had no idea how the rice would cook. Turned out  super creamy, the simple onion & garlic flavors were all that were needed.

2 cups of white beans, rinsed
7 cups of vegetable broth, low sodium
1 bay leaf
3 carrots, chopped into big chunks
1 medium onion, diced
4 cloves of garlic, minced
1 cup of brown rice

Into the crockpot: the beans, broth, and bay leaf. Cook on low for 3 hours. Then, turn up the temperature to high and add the carrots, onion, garlic, and rice. Season with salt and pepper, and cook for another three hours, maybe three and a half. This made a huge pot. The first night I served with greens to which I gave a dash of balsamic, a tortilla, and a pinch of nutritional yeast over the whole thing.

The next night we had this mixture in a burrito. I squeezed some lemon juice over some chopped kale, heated up the beans and rice, rolled up the tortilla, and gave a swish of sriracha. Very delicious.

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