Brown Rice and Vegetables

Name: Brown Rice and Vegetables
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 12 servings
Ingredients: 1 cup uncooked brown rice; 1 medium butternut squash (about 3 pounds), cubed; 2 medium apples, coarsely chopped; 1 medium sweet potato, peeled and cubed; 1 medium onion, chopped; 1 teaspoon salt; 1/2 teaspoon pepper; 1 can (14-1/2 ounces) reduced-sodium chicken broth; 1/2 cup raisins; 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon

TEST KITCHEN APPROVED

Total Time:Prep: 20 min. Cook: 5 hours

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 02, 2023

This filling rice dish, full of big chunks of butternut squash and sweet potatoes, is a standout combination of sweet and savory flavors. —Taste of Home Test Kitchen

TEST KITCHEN APPROVED

Brown Rice and Vegetables

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Yield:12 servings

Prep:20 min

Cook:5 hours

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Ingredients

1 cup uncooked brown rice
1 medium butternut squash (about 3 pounds), cubed
2 medium apples, coarsely chopped
1 medium sweet potato, peeled and cubed
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup raisins
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon

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Directions

1
Place rice in a greased 4- or 5-qt. slow cooker. In a large bowl, combine quash, apples, sweet potato, onion, salt and pepper; add to slow cooker. Pour broth over vegetables.

2
Cover and cook on low for 5-6 hours or until vegetables are tender. Stir in raisins and tarragon.

Nutrition Facts

3/4 cup: 148 calories, 1g fat (0 saturated fat), 0 cholesterol, 303mg sodium, 35g carbohydrate (11g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 2 starch.

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