Slow-Cooker Confetti Brown Rice

Slow-Cooker Confetti Brown Rice

Simmered in the slow cooker, this simple and colorful side dish pairs well with many entrées. Make it your way with the tasty variation below.

Prep Time

10

Minutes

Total Time

2:55

Hrs:Mins

Makes

6

servings

1 1/2
cups sliced fresh mushrooms (4 oz)
1/2
cup chopped carrot
1/2
cup chopped red bell pepper
1/2
cup uncooked extra long-grain brown rice
1
cup water
1/2
teaspoon salt
1/4
teaspoon pepper
1
cup chopped fresh broccoli
  1. Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except broccoli.
  2. Cover; cook on High heat setting 2 hours 30 minutes to 3 hours 30 minutes.
  3. Stir in broccoli. Cover; cook 15 to 20 minutes longer or until broccoli is crisp-tender.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitute orange or yellow bell pepper for the red bell pepper if you have one on hand. All of these colors of bell peppers are sweeter than green bell peppers and can be used interchangeably.
Recipe Variation Portabella Confetti Brown Rice: If you like the earthy flavor and meaty texture of baby portabella mushrooms, use them in place of the regular white mushrooms.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 80
    • (Calories from Fat 5),
  • Total Fat 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 410mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 3g,
    • Sugars 2g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.