Slow Cooker Rice Pilaf
This Slow Cooker Rice Pilaf came about as a way to get kids to eat yellow squash. Thanks to the long, slow cooking time, the squash seems to “blend” right into the rice. Unable to pick out the offending chunks with a fork, our testers were willing to eat it. We also mixed in some brown rice for added whole grain goodness.
1 tablespoon olive or canola oil
1 small onion, finely chopped
1 medium yellow squash, cubed
2/3 cup long grain rice
1/2 cup brown rice
2 (14.5 ounce) cans low-sodium chicken broth
2 pinches saffron
Chopped parsley, for garnish
Heat oil in medium skillet. Add onion, squash, white and brown rice.
Sauté until onion is tender and rice is lightly browned. Place in a slow cooker and add chicken broth and saffron; stir well.
Cover and cook on low setting 4 to 5 hours, or until water is absorbed.
Sprinkle with parsley just before serving.
Yield: 8 servings
Nutrition information per serving: 143 calories (14 percent from fat), 2 grams total fat (trace saturated fat), no cholesterol, 24 grams carbohydrates, 7 grams protein, 214 milligrams sodium, 1 gram dietary fiber