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Confetti Brown Rice

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  • Prep 10 min
  • Total 2 hr 55 min
  • Servings 6
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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.
Created Sep 8, 2011
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Ingredients

  • 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

Steps

  •  
    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.

Expert Tips

  • Tip 1
    Substitution: Try using orange or yellow bell peppers instead.  Red, orange or yellow peppers are sweeter than green bell peppers and can be used interchangeably.
  • Tip 2
    Recipe Variation: Portabella Confetti Brown Rice -- If you like the earthy flavour and meaty texture of baby portabella mushrooms, use then in place of the regular white mushrooms.

Nutrition Information

No nutrition information available for this recipe
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