"Grown Up" Green Bean Casserole and Savory Sweet Potato Bake slow cooker recipes

I went to New York for 22 hours this week, and got to cook with Rachael Ray! We talked Thanksgiving in the slow cooker, and how slow cooking is the best thing ever when in comes to Thanksgiving (or any Holiday, really) because the cookers do all the work while you get to enjoy your guests.

I'm so happy I got to go --- it was a great experience, and Rachael couldn't have been any nicer. And! I didn't cry!

It'll air on Monday, November 18th, right in time for you to plan your Thanksgiving dinner. Oh! and Whoopie Goldberg was in the dressing room next to mine and I saw her in the hall but I didn't want to be the freak who hunts down celebrities so I just did a little nod like a cool, calm, collected person would.

I want to share the recipes with you that I made on the show. I came up with them last Saturday after talking with their culinary crew --- they wanted something a bit different. I think you're going to love these, but I must admit that I never took any pictures at all when I recipe-tested. I was too pumped up on adrenaline and our house is in absolute chaos right now because we are moving.

Tomorrow.

(more on that later, but it's a house that is 5 houses away and it doesn't have a kitchen except for one from 1947 and that doesn't count because there is no dishwasher or even a garbage disposal. BUT! It's bigger than this one and I get to have an office for the first time ever and now I have a picture of me and Rachael to hang in it!)

"Grown Up" Green Bean Casserole
serves 8-10

3 tablespoons salted butter
1 1/2 pounds sliced white button mushrooms
1 large yellow onion, peeled and finely diced
salt and pepper to taste (about 1/2 tsp of each)
8 ounces cream cheese, softened
1 cup chicken broth
2 pounds green beans, trimmed and cut into 1 1/2 inch pieces 
1 cup French’s onion topping, optional (to add before serving, optional, NOT gluten free)
[just learned on Facebook that a good GF alternative are FunYuns! :-) ]

Heat butter in a large skillet until it has just begun to brown. Add mushrooms and stir. Cover, and cook on medium heat for a good ten minutes, stirring every so often, until mushrooms have shrunk in size and have wilted. Add 2 turns of the pepper grinder to the pan. This will take longer than you think it should – but don’t rush the mushrooms!
Add the onion to the mushrooms, along with a few more turns of the pepper grinder and a light sprinkling of kosher salt. Stir. Cook on med-high heat until the onions are translucent. Drop in the cream cheese and chicken broth. Cover the skillet again, and cook on medium heat until the cheese has melted fully. Turn off the stove.
Put the trimmed and rinsed green beans into an empty 6-quart slow cooker insert, and pour the mushroom mixture evenly over the top. Stir to disperse ingredients. Cover, and cook on low for 5 hours, or on high for about 2 hours. Stir again, and serve as-is, or top with a cup of French Fried onions or the smashed FunYuns.

Savory Sweet Potato Bake
serves 8 to 10

1 tablespoon salted butter
5 pounds sweet potatoes, peeled, and sliced in 2-inch rounds that are about 1/4-inch thick.
2 teaspoons chipotle chile powder, divided
1 teaspoon kosher salt, divided
14 to 16 ounces shredded Gruyere cheese, divided
2 cups heavy cream

Smear the  butter all over the 6-quart insert of your slow cooker. Put 1/3 of the sweet potato rounds into your slow cooker, and sprinkle on 1/3 teaspoon of chipotle chile powder and a 1/3 teaspoon of kosher salt. Add 1/3 of the shredded cheese. Repeat layers until you have run out of ingredients. Pour heavy cream evenly over the top.
Cover, and cook on low for 5 hours, or on high for about 2 hours.

 The Verdict.

They are both so tasty!! I know there's some work to do with the green beans in that you've got to brown the mushrooms and then the onion, but the end effect is amazing. Don't put the onions into the pan until the mushrooms are brown, though, because evidently the mushrooms won't brown because of some reason I can't remember. And I'm kind of jet-lagged and may have had an $8 bottle of Sutter Home wine on the plane.

Anyway. VERY GOOD. The sweet potatoes have a mellow heat that sneaks up the back of your tongue and the salty flavor of the gruyere is to die for. But, Adam didn't really like them. He sort of wants his sweet potatoes to remain sweet. But that's okay because I can make them that way, too!

Have a wonderful day!

Here are some more Thanksgiving Recipes if you need them!:
Round up 1 
Round up 2
Holiday Food

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Roasted Garlic Mashed Potatoes in the Slow Cooker

I've got two out of three kids with new orthodontic work --- my eldest got braces a week ago, and her younger sister had a palate expander inserted yesterday (that expander thing kind of creeps me out).

This means we are eating an awful lot of soft food.

Garlic mashed potatoes were requested, and I was on a mission to see if I could make the whole dish directly in the slow cooker, without having to boil water or pull out a colander.

It worked! You're going to love these potatoes ---- the garlic roasts along with the potatoes in the cooker in a bit of chicken broth, then gets mashed right on in with both cream and Parmesan cheeses.

The Ingredients.
serves 8-10
 
5 pounds red potatoes, mostly skinned and quartered
20 cloves of garlic, peeled (about 2 heads)
1 cup chicken broth (you can use vegetable)
1/2 block (4 ounces) of cream cheese, softened
1/2 cup grated Parmesan cheese
(salt to taste if needed at the table)

 The Directions.

Use a 6-quart slow cooker. Place the peeled and quartered potatoes into an empty slow cooker. I left the skin on a few of the potatoes for added color and texture; it's completely up to you. Toss in the garlic cloves. Pour in chicken or vegetable broth. Cover, and cook on low for 7 to 8 hours or on high for 4 hours.

Check the potato doneness with a fork. The potato piece should slide right off, and the garlic should be a golden brown and pretty shiny. If you have a LOT of liquid in the bottom of the crock, you  might want to drain a bit of it out. I only ended up with what looked like a 1/4 cup or so accumulated (I used the Ninja Cooking System).

Add the cream cheese to the pot, and use an immersible hand blender to mash the potatoes, or you can use a whisk or potato masher if you'd like a chunkier finished product. Stir in the Parmesan cheese. Salt to taste, if necessary, at the table.


The Verdict.

Delicious, creamy, and garlicky. The garlic is roasted, so the flavor is mellow and slightly nutty. There isn't any heat or bite from the garlic whatsoever, it's incredibly smooth. We brought this to a friend's house for dinner and it paired beautifully with oven roasted tri-tip and asparagus.

enjoy!

other garlicky goodness:
20-40 clove garlic chicken
roasted garlic
super duper garlic dip
roasted garlic spoonbread
honey garlic chicken
garlic baked potatoes
broccoli with roasted garlic and hazelnuts


we've got a giveaway for a new back-to-school backpack on Totally Together Journal, and LOTS of great prizes on the giveaway page!!

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Slow Cooker Super Bowl Food

The Super Bowl lends itself to slow cooker food.  No matter if you're cooking at home, or bringing a potluck item to share to a party --- this list has got you covered.

Sandwiches. They make everyone happy, can be eaten easily on your lap, and these recipes can feed a good 12 people or so. I use gluten free hoagie rolls (Udi's makes some, as does Against The Grain).

Italian Beef Sandwiches
Peperoncini Beef Sandwiches
Barbecued Pulled Pork
French Dip
Philly Cheesesteak
Loose Meat
Beef and Bean
Portobello Mushroom (for the veggies!)





Dips. No, not your cousin Howard.  I'm talking cheesey, gooey, hot, drip-down-your-face dips. The more, the better!

Taco Dip
Not-too-spicy Bean Dip
Sausage, Cream Cheese, and Rotel (mommy crack)
Super Duper Garlic Dip
Spinach and Artichoke Dip
Crab Dip
Buffalo Chicken Dip


 
Meatballs and Little Smokies Hotdogs. These are party staples!
 
Meatballs in Peanut Curry Sauce
Apple, Cheddar, and Turkey Meatballs
Turkey Meatballs in Cranberry BBQ Sauce
Not Your Mother's Meatballs
2 Little Smokies Recipes (grape jelly & chili sauce and big barbecue)
Barbecue Beans and Weenies






and then there is CHILI.
we've made a lot of chili these past 5 years!

21 Ingredient Chili
Pizza Chili
Enchilada Chili
Meat Lover's (low carb) Chili
Traditional Chili
White Chili
 Sweet Potato Chili
Clean Out the Pantry Chili
Black Eyed Pea Chili

and just in case this isn't enough ---- here are the absolute favorite potluck recipes. 

Have a wonderful Super Bowl Sunday!

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Lentil and Kale Super Food Slow Cooker Recipe

I've been slow to warm up to kale. I sort of feel like I've been peer pressured to cook with it ---- I see it all over the internet and all over the cooking channels and thrown in my face in lots and lots of food magazines.

and I hate being told what to do.

I tried the oven "fried" kale chips. I put it in smoothies. Guess what? I'd rather eat a bag of Lays, and even if I call the smoothies "dinosaur shakes" or "swamp juice" my kids aren't all that impressed, and I'm left to drink a pitcher full of murky liquid all on my own.

of course, I'm the type of person who likes cheese in a can more than is probably socially acceptable...

anyhow. I needed to cook up the kale I had in the fridge, because I hate wasting food even more than I hate being told what to do.

This, here, is SUPER FOOD. Not SUPER in that it tastes like oreo cheesecake or chocolate mousse, but SUPER in that it has a bunch of super foods in it: lentils, tomatoes, garlic, and kale.

and it actually tastes pretty good!

The Ingredients.

serves 6-8 as a side dish, 4 as a full meal

2 cups lentils, rinsed

1 onion, finely diced

4 cloves garlic, chopped

1 (7-ounce) can fire roasted whole chiles (mild; this provides tons of flavor)

1 (14.5-ounce) can diced tomatoes

3 cups chopped kale (just the leaves. give the stems to the guinea pigs or the compost heap)

1/2 to 1 teaspoon kosher salt (start with 1/2, then season if needed at the table)

1 teaspoon ground ginger

1 tablespoon cumin

3 cups chicken or vegetable broth

The Directions.

Use a 6-quart slow cooker. Rinse lentils until the water runs clear, and then put the wet lentils into your slow cooker. Add diced onion and the chopped garlic. Add the entire cans of fire roasted chiles and diced tomatoes. I used the whole chiles because I had them in the house and so the kids could pick them out, but the chopped chiles would be just fine if that's what you have already.

Add the kale, dried spices, and stir in the broth. Cover, and cook on low for 5 to 6 hours, or until the lentils are bite tender and the onion is translucent. It took closer to 6 hours in my 6-quart.

The Verdict.

I ate this as my main course, but Adam and the kids had it as a side dish with some sliced chicken and artichoke sausage. Adam and I really liked everything about this--- we felt full but not grossly overstuffed, and we were really quite satiated. The prominent flavor is from the ginger and cumin; it tasted a lot like Dal.

I insisted on three bites from the big kids, but couldn't convince the baby. I am looking forward to leftovers for lunch, and since I'm trying to eat better more often than not I'm going to make another batch and freeze in lunch-sized portions.

BlogHer is next week! Are you going? If so, find me--- I'd love to meet you!!  I'll be the one without the smart phone...

other stuff you might like:

lentil and sausage stew

lots and lots of chicken slow cooker recipes

poor man's chili

honey beans and spinach dinner

lots of vegetarian slow cooker recipes

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Slow Cooker Mexican Black Beans Recipe

I've perfected black beans. Which is a good thing, since Safeway had a buy-one-get-one-free deal and I still have 5 unopened bags in the cupboard.

side note: the kids and I are *fascinated* by that Extreme Couponing show--- holy cow! What are they going to do with 84 boxes of Captain Crunch?

anyhow. 

It's summer, and I have fully embraced the "I don't want to do anything" vibe that summer gives off. We're staying up too late, sleeping in, watching mindless television, (Wipe Out? really? who comes up with these things?) and sometimes forgetting personal hygiene. 

you know, typical summer time stuff....

but yesterday I wanted to have something to show for myself, so I got up early and plugged in the crockpot. 

and then went back to bed. 

The Ingredients.

serves 8-10 as a side dish

1 pound black beans, soaked overnight, then drained

(if you don't have time to soak overnight, no problem. Put them in a large pot, and cover completely with water. Bring to a rapid boil for 10 minutes, then turn off stove and cover pot. Let your beans sit for 1 hour, then drain water and put beans into crockpot)

6 cups chicken broth (if vegetarian, use veggie broth; I'm concerned water won't provide enough flavor)

6 cloves garlic, smashed and chopped

1 (14.5-ounce) can diced tomatoes, or 2 cups fresh chopped tomatoes

1 tablespoon cumin

1 tablespoon chili powder

The Directions.

Use a 6-quart slow cooker. Soak your beans overnight and drain (or use quick soaking method described above). 

I've heard that you should water your outside plants with the bean water, but I've never done so--- I really should give that a try.

Put the drained beans into your slow cooker, then add the chopped garlic, broth, tomatoes, cumin, and chili powder. Stir well to combine.

I used bouillon cubes for my broth. If you're on a low-sodium diet, you may want to use low-sodium broth, or only use 5 cups and then 1 cup of water--- I've been cutting out salt and these beans tasted salty to me, but Adam and the kids thought they just tasted "good"--- 

cover and cook on low for 8 hours. If you live in a high altitude area, you may need to cook for longer. We're at sea level and my beans were perfect at 8 hours.

The Verdict.

Everyone in my house loved these--- I ate them alone, but Adam and the kids had them alongside quesadillas and rice. The baby had 3 servings (small plastic bowls) and then painted the highchair with bean goop.

The seasoning is fantastic--- the cumin and chili powder complement each other nicely and I liked the bits of tomato and garlic. If you want some heat, opt for a can of tomatoes and chiles (Rotel)-- there is no heat here, just flavor.

This morning, the beans have soaked in more of the liquid, but taste marvelous, even cold. If you'd like to freeze in batches, be aware that the beans will break down a bit-- no biggie, unless you'd like them picture-perfect.

would pair well with:

carnitas

fajitas

tacos

creamy tacos

vegetarian tortilla soup

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Slow Cooker Carrot Pudding Recipe

Carrot pudding? Are you serious? That's the recipe you've got today?

I know. It sounds really weird, but I had some with a slab of roast beef at a steakhouse a few years ago and haven't been able to get it out of my mind ever since.

This is a side dish, not a dessert. Serve it alongside a nice juicy steak with a baked potato. Serve it to your inlaws---they'll think you're fancy.

The Ingredients.

serves 10

4 cups grated carrots

1 small onion, grated

1 cup heavy cream

1 egg, beaten

2 teaspoons kosher salt

1 teaspoon ground nutmeg

1 tablespoon white granulated sugar

The Directions.

Use a 4-quart slow cooker. If you've only got a big guy, that's okay, but your pudding will cook faster--check it after 2 hours.

Grate the carrots and onion--- Adam bought himself (he said it was for me, but I'm scared to death of the thing, so he uses it each and every time) a  food processor, which is what we used to grate our carrots and the onion. If you want to buy the already-grated carrots (near the bagged salad and coleslaw), go for it.

Add the grated veggies to your crockpot.

In a mixing bowl, combine the cream, egg, salt, nutmeg, and sugar. Pour this mixture into your slow cooker, and stir well. Cover and cook on low for 4 to 5 hours, or on high for about 2 to 3. Your pudding is done when the carrots are tender. Now, using a hand-held stick blender (CAREFULLY) pulse a few times to create a pudding-like consistency. You can also (carefully!!) transfer the carrot concoction to a traditional blender to pulse a bit.

Some might ask if the blending is necessary. I think so. The consistency is changed quite a bit by blending, and the pudding becomes velvety and smooth. You don't want it smooth like baby food, but definitely creamy and combined.

Serve with meat and potatoes for a rich and satisfying meal.

The Verdict.

My kids like this, but have a hard time with the "weird" factor. Adam likes it a lot----we usually pair it with grilled steaks. This is a great companion to a summer cookout when you want something different, but aren't sure what that is exactly.

It's the last week of school for us! I'm terribly excited to have everyone home with me. I'm planning to stay in my slippers each day for as long as I can.

I've written a bit about our summer plans over on Totally Together Journal, and why I consider myself to be a "closet homeschooler."

Any big summer plans for you and your family?

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Sundried Tomato CrockPot Risotto

 

Guess what? Risotto doesn't have to be a fussy dish that only people who really, really like to cook make.

You can do it. In the slow cooker.

For reals.

I made traditional risotto in the crockpot back in 2008 during my slow cooking challenge, and have since made it for cooking classes and even twice for bonafide chefs. And they liked it!

note: I have opted to use Swiss cheese in this risotto at the very end to cheesify it. I was informed that "real" risotto only uses fresh Parmesan as the cheese, so therefore this can't be considered "real" risotto but merely cheesy rice.

whatever. I'm still calling it risotto.

:-)

The Ingredients.

serves 4

1/2 cup sun-dried tomatoes in oil

1 1/2 cup Arborio rice

4 cups chicken broth

1/2 cup shredded Swiss cheese (to add later)

The Directions.

Use a 4-quart slow cooker. Put the sundried tomatoes into the bottom of your slow cooker.

(Aside: I cut my index finger washing the blender this morning and I'm having a hard time typing. Which you probably didn't need to know, but I felt like sharing. You're welcome.)

Add the rice and swirl it around in the oil, until the rice is well-coated. Add the chicken broth. Cover and cook on high for 2 to 4 hours, or until the rice is tender (if you're out of the house, set the timer for 2 hours, then check when you get home so you don't end up with gummy rice--you can always flip it to high if the rice is still crunchy).

Remove the lid of your cooker and stir in the Swiss cheese. Turn off the cooker and let the risotto sit for 10 minutes with the lid off before serving.

The Verdict.

Creamy and luscious---this is the ultimate in comfort food. I served it with "rotisserie" chicken, and it was a fabulous pairing. 

The baby liked this better than the big kids (9 and 6), but that's pretty much par for the course around here. I ate the leftovers for breakfast cold, standing up, while watching last night's DVRed Dancing With the Stars episode. Still good!

Coming up soon (I hope.)?

Easter recipes! I think we're having sixteen for lunch/dinner (dunch? linner?) and the crockpots will be getting a workout.

2008 Flashback:

April 5: Pound Cake (I gained more than a pound eating the WHOLE thing, though)

April 6: Chicken Teriyaki (my kids will eat these drumsticks by the crock full)

April 7: Gumbo ("...there really wasn't a wrong way to make gumbo")

April 8: 16 Bean Soup (not 14, or 15, but 16.)

April 9: 100 Posts! and Veal Picatta and a bonus: Where's The Pork?!?

April 10: Korean Ribs (one my favorite Take Out Fake Out recipes)

April 11: Turkey Cutlets in Mango Salsa (do turkeys eat mangoes? because that would be weird)

April 12: Chimichangas! (so. much. fun.)

April 13: Candied Walnuts (munch as a snack, dessert, or salad-topping)

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Candied Acorn Squash Slow Cooker Recipe

Squash is terribly good for you--it has magnesium, potassium, vitamins A and C, and even has a bunch of calcium.

But people don't cook it very often. Because they think it's too hard. Or they don't know how.

That's okay. I didn't really know how for a long time, either. But now I do, and since it's on sale in every grocery store, my family has been eating it more often.

Our new favorite way? Candied.

but not with marshmallows----these guys are candied with apples, walnuts, and a touch of brown sugar.

The Ingredients.

serves 4

1 acorn squash (you can certainly cook more, but use a larger crockpot)

2 apples: peeled, cored, and diced

1 tablespoon butter, melted

2 tablespoons brown sugar

1 tablespoon chopped walnuts (or almonds or pecans)

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

The Directions.

Use a 4-quart slow cooker. Cut the acorn squash in half. This is hard! I've found the easiest way (thanks to my mom) is to microwave the squash for a minute on high to soften the skin. Then use a knife to cut it right down the middle.

Scoop out the seeds (which guinea pigs don't like for some reason) and discard. Put the squash into an empty slow cooker, skin side down. 

In a small mixing bowl, combine the cut up apple, melted butter, brown sugar, walnuts, salt, and cinnamon. Scoop this concoction into the acorn halves.

Lick the spoon. Cover and cook on low for 5 hours, or on high for 2 to 3.

The Verdict.

I get a lot of emails 

(side note: if you've written recently and I haven't gotten back to you, I'm sorry. I needed to declare an email bankruptcy on the First because the 373 left in my inbox just weren't going to happen. I'm so sorry.) about child eating habits.

I have some people who think I pander to the kids and they walk all over me and kids should eat whatever they are served, no matter what. And I have others who are amazed that my kids eat curry, brussels sprouts, artichokes, and lentils.

I'm certainly not perfect, nor are my kids, but I feel like we have a pretty good give-and-take relationship with food. If the family meal isn't pleasing, I usually ask for a try or two, but then they can make a quesadilla or a bowl of cereal or something.

Hmm. Maybe I AM a pushover!

anyway. My kids happily eat a bunch of squash each time it's prepared this way. I'm okay with the bit of sugar and butter, but if you prefer to cut back, I'd suggest trying it this way first, and then cut back after your kids are convinced squash isn't squished bugs.

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Black Beans with Cilantro Slow Cooker Recipe

 

Happy 24th day of Crocktober! I'm a bit late with this morning's post---I slept in! We've got stormy weather all day today, a great day to stay inside with a nice bowl of beans.

and fold laundry.

and find all the little sprinkle candy pieces from the "almost" slumber party we had Friday night. The kids decorated their own cupcakes, which means that the sprinkles decorated the floor! 

HA!

This recipe comes straight from my friend, Kalyn Denny's site, and out of respect, I am not going to type it up here. You're going to have to click over to her Kalyn's Kitchen site for the ingredients and directions. Kalyn's recipes are all South Beach Diet-friendly, and after eating a few too many cupcakes, I really should dig through her archives for more great meals.

I will give you a verdict, however:

The Verdict.

This is my absolute favorite way to have black beans. Kalyn has perfected this recipe---there's no need to add any additional flavor or spices, it's just perfect. My kids do pick out the "green stuff," but that's not a problem to me. They also really like to munch on the beans cold the next day as an afternoon snack. The baby is now (9! months) and happily sits in her highchair munching on Kalyn's black beans.

 GO GIANTS!

other beany recipes you should make. for your heart.

cooking with dried beans tutorial

16-bean soup

beans and rice

coconut beans and rice

bean stew

black eyed pea soup

hoppin' john

traditional chili

presidential chili

sweet potato chili (vegan)

refried beans

cowboy beans

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Slow Cooker Irish Potatoes Recipe

 

Next time you're assigned a side dish for a potluck, don't roll your eyes. Bring along Irish Potatoes---

They're magically delicious!

HA!

The Ingredients.

serves 8 to 10

2 1/2 pounds potatoes, cut into wedges (I used Russet, and didn't peel; red would work great too)

1/2 cup water

1/2 cup butter, melted

1 tablespoon lemon juice

1 tablespoon dried parsley

2 green onions, sliced

3 teaspoons dried dill

1/4 teaspoon kosher salt (might want more to taste if you use unsalted butter)

1/4 teaspoon black pepper

The Directions.

Use a 6-quart slow cooker. Put the cut potatoes and water into the slow cooker (READ this carefully! only potatoes and water so far!). 

Cover and cook on low for 5 to 6 hours or until the potatoes are fork tender. Drain the accumulated liquid and put the potatoes back in the crock. Toss potatoes with melted butter, lemon juice, sliced green onion, and all seasoning.

Keep potatoes on the warm setting and serve right out of the pot.

The Verdict.

This was our offering at a potluck dinner party, and they were well received. I liked the tartness from the lemon combined with the velvety coating the butter and herbs provided. These are fun, different, and memorable---all good things to bring along to a potluck!

It's the last day to enter to win a 4-quart programmable slow cooker from Cuisinart!

more potatoey goodness from the crockpot:

baked potatoes

company's coming potatoes au gratin

walnut and sage au gratin potatoes

baked potato soup

seasoned potato wedges

creamy mashed potatoes

potato leek soup

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Italian Rice Slow Cooker Recipe

You can make rice in the slow cooker! Even on days you don't end up using the slow cooker for a main course, you can use it for fuss-free sides. 

I used long-grain white basmati rice, but a long-grain brown would work also. The short grains will get gummy--I'd stick to the longer stuff.

The Ingredients.

serves 4

 

 

1 (14.5-ounce) can diced tomatoes, drained

6 green onions, sliced

2 garlic cloves, minced

1 teaspoon Italian seasoning

1 cup long-grain white basmati rice

2 cups chicken broth

The Directions.

Use a 4-quart slow cooker (you can win one, here!). Put the tomatoes and sliced green onions into the bottom of your cooker and add garlic and Italian seasoning. Stir in the raw rice until it's evenly coated with the tomato gunk and spices. Pour in the chicken broth. Cover and cook on low for 4 hours, or unti the rice is tender. Take the lid off and fluff the rice with a fork. Let the slow cooker sit with the lid off for 10-15 minutes before serving to release steam.

The Verdict.

We ate our Italian rice with a roasted chicken. I liked how the rice was speckled with color and infused with flavor, but no oil or fat. We all ate our dinner without complaint. YAY!

on a side note: who saw Oprah yesterday with Martha Stewart as the guest? Any thoughts? Come join the discussion over on the message boards...

more ricey dishes:

using your crockpot as a rice cooker

risotto

autumn sausage casserole

fried rice

breakfast risotto

overnight breakfast brown rice and quinoa porridge (flop!)

rice pudding

day 6 of Crocktober!

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