Slow Cooker Mexican-Style Red Rice with Shrimp

Nonstick cooking spray

1 32-oz. carton reduced-sodium chicken broth

1-2/3 c. converted (parboiled) rice, such as Ben's Original

1 c. water

3/4 c. chopped green bell pepper

1/2 c. chopped onion

1 fresh jalapeno pepper, halved, seeded (if desired), and finely chopped

2 t. ground cumin

2 t. chili powder

1 t. salt

2 lb. fresh or frozen peeled, deveined medium shrimp, thawed if frozen and tails removed

1 14.5-oz. can fire-roasted diced tomatoes, undrained

2 T. chopped fresh cilantro

Lightly coat a 3.5 or 4-qt. slow cooker with cooking spray.

Combine chicken broth, rice, water, green bell pepper, onion, jalapeno pepper, cumin, chili powder, and salt in the slow cooker. Cover and cook on HIGH for 2-1/2 hours.

Stir in shrimp and tomatoes. Cover and cook on HIGH until shrimp are opaque, 10-15 minutes more. 

Just before serving, stir in cilantro.

Makes 6 servings.

Adapted from Slow Cooker: Bring on the Cozy, p. 78.  

Slow Cooker Red Beans & Rice

1 lb. dried light kidney beans

1-1/2 c. chopped celery

1-1/2 c. chopped white onion

1 c. chopped red bell pepper

3 T. chopped garlic

1 T. dried oregano

2 t. smoked paprika

2 t. dried thyme

2 t. onion powder

2 t. Creole seasoning

2 dried bay leaves

7 c. unsalted vegetable stock

2 t. black pepper

1 t. kosher salt

4 c. cooked brown rice

1/2 c. chopped scallions

Stir together beans, celery, onion, bell pepper, garlic, oregano, paprika, thyme, onion powder, Creole seasoning, and bay leaves in a 6-qt. slow cooker. Stir in vegetable stock. Cover and cook on HIGH until beans are very tender, 7-8 hours.

Remove and discard bay leaves. Stir in black pepper and salt. Serve bean mixture over rice; top with scallions.

Serves 8.

Adapted from Cooking Light Slow Cooker, p. 29. 

Wild Rice Salad with Arugula Pesto

3 c. arugula, divided

1/2 c. grated Parmesan cheese

1/4 c. extra-virgin olive oil

2 cloves garlic, chopped

1/4 t. salt

1/8 t. ground black pepper

1 8-oz. package cooked wild rice

2 c. cherry tomatoes, halved

1/4 c. crumbled feta or goat cheese

2 T. pine nuts, toasted

Combine 2 c. arugula, Parmesan cheese, oil, garlic, salt, and pepper in a food processor and pulse until smooth.

Place wild rice in 4 medium bowls. Add the arugula pesto, tomatoes, feta or goat cheese, and the remaining 1 c. arugula; toss to coat. Sprinkle with pine nuts. 

Serves 4.

Adapted from EatingWell.com.  

Baked Risotto

1-1/2 c. Arborio rice

2 15-oz. cans vegetable stock

2 garlic cloves, very finely minced

About 1-1/2 c. steamed fresh vegetables (green peas, fresh corn kernels, or sliced wild mushrooms)

Grated Parmesan cheese for topping

Preheat oven to 375 degrees.

Combine the rice with the stock, 1 c. water, and the garlic in a 2-qt. casserole. Cover and bake for 1 hour, stirring every 15 minutes. At the third stirring, stir in 1 c. water. When done, the rice should be tender and creamy.

Stir in the vegetable and let risotto stand for 5 minutes before serving. Pass around the Parmesan cheese as a topping.

Serves 6.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 97.

Ricotta & Green Chili Rice

1-2 vegetable bouillon cubes

1-1/2 c. brown rice (can use quick-cooking brown rice instead)

1 4-oz. can chopped mild green chilis

1 c. part-skim ricotta cheese

1/4 c. minced fresh cilantro or parsley, or 2-3 scallions, thinly sliced

Freshly ground pepper to taste

Cook rice per package directions, adding bouillon cubes to cooking water.

Once rice is done (no water remains), stir in the remaining ingredients and cook gently until everything is heated through. Serve at once.

Serves 6.

This is a good accompaniment to beans or a Mexican dish. 

Adapted from The Vegetarian 5-Ingredient Gourmet, page 95. 

Barley or Rice & Corn Salad

1 c. pearl barley, rinsed (can use 1 c. brown rice instead)

2 c. cooked fresh corn kernels or 1 10-oz. package frozen corn kernels, thawed

1 pint cherry tomatoes, halved

1/2 c. chopped fresh parsley or 1/4 c. chopped fresh dill

1/2 to 2/3 c. vinaigrette salad dressing (balsamic recommended)

Salt and freshly ground pepper to taste

Bring 3 c. water to a rapid simmer in a saucepan and stir in the barley or rice. Cover and simmer gently until the water is absorbed, about 35 minutes. Remove from heat and set aside, uncovered, until room temperature.

Combine the cooled barley or rice with the remaining ingredients in a serving bowl and toss well. Serve at once or cover and refrigerate until needed.

Serves 6.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 46.

Red Beans & Rice Casserole with Plantain

1 9-10-oz. green plantain (or 6 oz. Yukon Gold potatoes)

1-1/4 c. salsa verde, divided

2 15-oz. cans (3 c.) no-salt-added red beans, rinsed and drained

1-1/2 c. low-sodium vegetable broth

1 14.5-oz. can no-salt-added diced tomatoes

1 c. dried long grain brown rice

3/4 c. chopped onion

4 cloves garlic, minced

1 t. smoked paprika

1/2 t. sea salt

1/2 t. ground cumin

1 medium avocado, peeled and sliced

1/2 c. chopped fresh cilantro

Lime wedges

Preheat oven to 400 degrees. Cut peel off plantain. Cut plantain into 1/2" pieces. (If using potatoes, peel and cut up potatoes the same way.)

In a large saucepan, combine plantain or potatoes, 1 c. salsa verde, beans, broth, tomatoes, rice, onion, garlic, paprika, salt, and cumin. Bring just to boiling over medium heat. Spoon into a 3-quart rectangular baking dish, spreading evenly. Cover tightly with foil.

Bake 55-65 minutes or until rice is tender. Let stand, loosely covered, on a wire rack for 10 minutes before serving. Top with remaining 1/4 c. salsa verde, avocado slices, and cilantro. Serve with lime wedges.

Makes 8 cups.

Adapted from ForksOverKnives.com magazine, Winter 2024, p. 67.

Slow-Cooker Red Beans & Rice

1 lb. dried red beans

7 c. water

3/4 lb. smoked turkey sausage, thinly sliced

3 celery ribs, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 sweet onion, chopped

3 cloves garlic, minced

1 T. Creole seasoning

Hot cooked long-grain rice

Hot sauce

Garnishes: finely chopped green onions, finely chopped red onion

Combine beans, water, sausage, celery, green pepper, red pepper, onion, garlic, and seasoning in a 4-qt. slow cooker. Cover and cook on HIGH for 7 hours or until beans are tender.

Serve red beans with rice and hot sauce. Garnish with green onions and red onion.

Serves 10.

Adapted from Southern Living Dinner in a Dish, p. 237. 

Herbed Chicken & Rice Salad

2 (8.5 oz.) packages microwavable basmati rice 

1/2 c. loosely packed fresh tender herbs (such as dill, parsley, and chives), plus more for garnish

1/4 c. plus 2 T. olive oil

1/4 c. fresh lemon juice (from 2 large lemons)

2 T. chopped shallot (from 1 small shallot)

1/2 T. Dijon mustard

2. t. honey

1/2 t. kosher salt

1/4 t. black pepper

2-1/2 c. shredded rotisserie chicken breast

2 c. halved multicolored cherry tomatoes 

1-1/4 c. diagonally sliced Persian or mini cucumbers (about 3 cucumbers, sliced 1/4" thick)

1 c. sliced almonds, toasted

4 oz. (about 1 c.) feta cheese, crumbled

1/2 c. sliced celery (from 1 large celery stalk, sliced  1/4" thick)

1/4 c. coarsely chopped celery leaves

1/4 c. coarsely chopped fresh flat-leaf parsley

Microwave rice according to package directions; transfer to a large bowl, and cool completely, about 20 minutes.

Meanwhile, place herbs, olive oil, lemon juice, shallot, mustard, honey, salt, and pepper in a food processor or blender; process until smooth, about 30 seconds.

Add chicken, tomatoes, cucumbers, almonds, feta, celery, chopped celery leaves, and parsley to bowl with cooled rice; drizzle with dressing, and toss to coat. Transfer to a large serving platter or bowl, and garnish with additional herbs.

Serves 4.

Adapted from Southern Living magazine, May 2022, p. 93.

Broccoli & Rice Casserole

1 10-oz. bag frozen broccoli florets

1 8-oz. pouch cooked basmati rice

1 c. spinach-artichoke dip (deli style)

1 c. low-sodium chicken broth

1/4 c. shredded Parmesan cheese

Preheat oven to 375 degrees.

Combine all ingredients and place in a 2-qt. baking dish. Cover dish with aluminum foil. Bake 25-30 min. or until hot and bubbly. Remove foil and stir to fluff rice; bake 5 more min. Serve immediately.

6 servings.

Adapted from a Publix "Aprons" recipe, Dec. 2020. 

Slow Cooker Salsa Chicken

2 lbs. boneless, skinless chicken thighs
1 t. kosher salt
1/2 t. black pepper
2 16-oz. containers refrigerated medium salsa
1/4 c. chopped fresh oregano
8 c. hot cooked yellow rice (such as 2 5-oz. packages seasoned yellow rice)
Chopped fresh cilantro
Lime wedges

Place chicken in 6-qt. slow cooker and sprinkle evenly with salt and pepper. Add salsa and oregano. Cover and cook on HIGH until done, about 2 hours.

Turn off slow cooker. Transfer chicken to a large heatproof bowl and cool 10 minutes. Shred meat into bite-sized pieces. Add liquid in slow cooker to chicken and toss to coat.

Serve over hot rice, with cilantro and lime wedges.

Chicken and/or leftovers can also be served over a baked potato, inside warmed tortillas or taco shells, or stirred into hot pasta.

Serves 8.

Adapted from Southern Living magazine, Sept. 2020, p. 114.

Lemon-Scented Risotto

5 c. chicken or vegetable stock

2 c. short-grain brown rice

1 c. water

4 garlic cloves, minced

4 shallots, minced

1 T. extra-virgin olive oil

1 t. dried thyme

1/2 c. fresh grated Parmesan cheese

2 t. lemon zest

1 T. freshly squeezed lemon juice

Freshly ground black pepper

Put the stock, rice, water, garlic, shallots, olive oil, and thyme in a 6-qt. slow cooker. Stir well. Cover and cook on low for 5-6 hours, until the rice is tender.

Stir in the Parmesan cheese, lemon zest, and lemon juice, and continue cooking on low for 20 min. more. Season with pepper.

Serves 8.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 61. 

Wheat Berry & Edamame Pilaf

1 c. wheat berries

1 c. wild rice

4 c. vegetable broth

2 c. frozen shelled edamame

1 medium red bell pepper, seeded and chopped

1 red onion, finely chopped

4 garlic cloves, minced

1 T. extra-virgin olive oil

1 t. dried thyme

Freshly ground black pepper

Rinse and drain the wheat berries and the wild rice.

In a 6-qt. slow cooker, combine the broth, edamame, wheat berries, wild rice, bell pepper, onion, garlic, olive oil, and thyme. Season with the pepper. Cover and cook on low for 6-8 hours until the liquid is absorbed.

Serve hot, with a green salad.

Serves 12.

The Easy Heart Healthy Cookbook for Slow Cookers, p. 42.  

One-Pot Chicken with Black Beans, Rice & Chiles

8 bone-in, skin-on chicken thighs
Flaky sea salt and black pepper
2 T. extra-virgin olive oil or peanut oil
1 large yellow or white onion, chopped
2 green or red bell peppers, halved, seeded and sliced
2-1/2 c. chicken stock
2 red Fresno chiles or jalapeños, halved, seeded and chopped
1 (3-inch) cinnamon stick, broken in half
3 garlic cloves, finely grated
1 t. ground cumin
1 15-oz. can black beans, rinsed
⅓ pound cherry tomatoes, halved
1 cup basmati rice, rinsed in a sieve until the water runs clear
3 T. chopped cilantro
 Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving

Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides.

Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.

In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.

Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (dress the avocado with lime juice, salt, andn pepper).

Serves 4-6.

Adapted from cooking.nytimes.com.

Baked Rice with Wild Mushrooms & Cheese

1/3 c. dried porcini mushrooms or dried shiitake mushrooms
2-1/2 c. hot water, divided
1/3 c. sun-dried tomatoes (not oil-packed)
1 t. olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 c. brown rice
Salt to taste
½ t. rubbed sage
½ t. pepper
½ c. shredded reduced-fat sharp cheddar cheese
2 T. grated Parmesan cheese

Place mushrooms in small bowl and pour 1-1/2 c. hot water over them. Place sun-dried tomatoes in a separate small bowl and pour remaining 1 c. hot water over them. Let both stand until softened, about 20 minutes.

Scoop mushrooms out of soaking liquid, reserving liquid. Finely chop mushrooms. Strain soaking liquid through a fine-meshed sieve into a bowl. Strain sun-dried tomatoes soaking liquid into the same bowl and set aside. Coarsely chop tomatoes.

Preheat oven to 350 degrees. Heat olive oil and 3 T. of soaking liquid in medium saucepan over medium heat. Add onion and garlic and cook until onion is golden, about 7 minutes.

Add rice, stirring to coat. Add mushrooms, tomatoes, remaining soaking liquid, salt, sage, and pepper to pan and bring to a boil. Transfer rice mixture to an 8” square glass baking dish. Cover with foil and bake until rice is tender and liquid has been absorbed, about 40 minutes.

Sprinkle hot rice with cheddar and Parmesan cheeses.

Note: Can also use fresh sliced mushrooms; if using fresh mushrooms, replace the mushroom soaking liquid added to rice with 1 c. water.

Serves 6.

Adapted from Eat to Beat High Blood Pressure, p. 118.  

Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice

1 small red onion, diced
5 T. extra-virgin olive oil, divided
3 cloves garlic, minced
2 bay leaves
1-1/2 c. uncooked wild rice
3-1/2 c. vegetable stock
1/2 c. dried cranberries
1/2 c. maple syrup
3 T. Sriracha sauce
1-1/2 T. soy sauce or tamari
Juice of 1 lime
1 lb. Brussels sprouts, trimmed and halved lengthwise
1/4 c. chopped raw walnuts
2 T. minced fresh rosemary
Salt and pepper to taste
Chopped fresh flat-leaf parsley

Add the onion, 2 T. of the olive oil, garlic, bay leaves, wild rice, stock, and cranberries to a rice cooker and cook on the brown rice setting. (If using stove top, heat the oil in a large pot. Saute the onion until soft, then add the stock. Bring to a boil, then add other ingredients and cook per directions on rice package.)

Preheat the oven to 375 degrees.

In a large bowl, whisk the remaining 3 T. olive oil together with the maple syrup, Sriracha, soy sauce or tamari, and lime juice. Add the Brussels sprouts and toss to coat.

Using a slotted spoon, transfer the Brussels sprouts to a nonstick baking sheet and spread in a single layer. Reserve the excess liquid. Bake for 25-35 minutes or until tender and browned.

When the rice has 5 minutes of cooking time left, add the walnuts (without stirring) and allow the rice to finish cooking. Add the rosemary and season with salt and pepper.

Serve the Brussels sprouts over the rice, drizzled with the reserved maple-Sriracha mixture and a sprinkling of parsley.

Makes 6-8 servings.

Adapted from Vegan Holiday Survival Guide, p. 4.

Sage-Roasted Fall Vegetable Salad

Salad:
1 c. wild rice
3 c. water
1 t. salt, plus more to taste
12 c. peeled and diced fall vegetables (any combination of winter squash, carrots, beets, rutabagas, turnips, parsnips)
1 onion, diced
1 T. chopped fresh sage
3 T. extra-virgin olive oil
Freshly ground black pepper
2 c. sliced Belgian endive, radicchio, and other fall green

Cranberry Vinaigrette:
2 shallots, chopped
1 c. homemade or canned cranberry sauce
2 T. raspberry vinegar, other fruited vinegar, or red wine vinegar
2 T. fresh orange juice
3/4 c. walnut oil or extra-virgin olive oil
Salt and freshly ground black pepper

Combine the wild rice, water, and salt in a small saucepan. Cover and bring to a boil. Reduce heat and simmer until rice is tender and most of the grains have burst open, 40-60 minutes. Drain off any excess water. Let cool.

Meanwhile, preheat the oven to 450 degrees. Lightly grease a large shallow roasting pan or half-sheet pan with oil.

Combine the diced fall vegetables, onion, and sage in a large bowl. Add the oil and and toss gently to lightly coat the vegetables. Transfer to the prepared pan and arrange in a single layer. Roast for 30-40 minutes, stirring occasionally, until tender and lightly browned. Let cool.

To make the dressing, finely chop the shallots in a blender. Add the cranberry sauce, vinegar, orange juice, and oil; process until smooth. Season with salt and pepper.

Combine the roasted vegetables, sliced greens, and vinaigrette in a large bowl. Toss gently to mix. Taste and add salt and pepper if desired. Serve at room temperature.

Serves 6.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 464.

Coconut Rice Bowls & Sunny Side-Up Eggs

3/4 c. jasmine rice
1-3/4 c. light coconut milk
1 T. ponzu sauce
2 t. Golden Mountain sauce
2 scallions, chopped, white and green parts separated
1 lime, quartered
4 T. olive oil, divided
1/2 lb. (1/2 head) red cabbage, cored and thinly sliced
6 oz. king trumpet mushrooms, quartered lengthwise
1 ear of corn, kernels cut from the cob
1 bird's eye chile pepper, finely chopped
2 cage-free farm eggs
1/3 c. roasted peanuts
1 bunch cilantro, chopped
Salt and pepper to taste

In a small saucepan, combine the rice, a big pinch of salt, and the coconut milk (shaking the can just before opening). Heat to boiling on high. Cover and reduce heat to low. Cook 14-16 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff the rice with a fork. Season with salt and pepper to taste.

While the rice cooks, combine the ponzu sauce, Golden Mountain sauce, green tops of the scallions, and the juice of 3 lime wedges. Slowly whisk in 1 T. olive oil until thoroughly combined. Add the cabbage; season with salt and pepper and toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes.

While the cabbage is marinating, heat 2 T. olive oil in a medium pan (nonstick if you have it) on high heat until hot. Add the mushrooms and cook, stirring occasionally, for 3-4 minutes or until lightly browned. Season with salt and pepper. Add the corn, white bottoms of the scallions, and as much of the chile pepper as you like, depending on how spicy you want the dish to be. Cook, stirring frequently, for 2-3 minutes or until slightly softened and fragrant. Turn off the heat. Stir in the juice of the remaining lime wedge. Transfer to a bowl and wipe out the pan.

In the same pan, heat 1 T. olive oil on medium-high heat until hot. Keeping them separate, crack eggs into pan; season with salt and pepper. Cook for 3-4 minutes, until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

Add the peanuts to the bowl of marinated cabbage; toss to combine. Divide the coconut rice, finished cabbage, vegetables, and fried eggs between 2 bowls. Garnish with the cilantro.

Serves 2.

Adapted from a Blue Apron recipe, August 2017. 

Green Rice

3 c. packed fresh cilantro leaves, divided
2 c. fresh spinach
3 garlic cloves
3 c. low-sodium vegetable broth, divided
1/2 t. kosher salt
1/4 t. freshly ground black pepper
2 T. olive oil
1 yellow onion, finely diced
1-1/2 c. long-grain brown rice

Combine 2-1/2 c. cilantro, spinach, garlic, 2 c. broth, salt, and pepper in a blender or food processor and process until smooth. Set aside.

In a large frying pan over medium heat, warm oil; add onion and cook until translucent, about 5 minutes. Stir in rice and the cilantro mixture.

Add remaining 1 c. broth and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender, 40 to 45 minutes. Do not uncover pot while rice is cooking, except to begin checking at around 30 minutes if rice is done.

Remove rice from heat and allow it to reset, covered, for 10 minutes. Fluff. Finely chop remaining 1/2 c. cilantro and fold into rice. Serve immediately.

Makes a great rice bowl with black beans and Cumin-Roasted Sweet Potatoes.

Makes about 6 cups.

Adapted from Mother Earth Living, Jan./Feb. 2017, p. 34.

Zucchini Rice Gratin

1/4 c. panko breadcrumbs
2 oz. (about 3/4 c.) Parmigiano-Reggiano cheese, grated, divided
2 T. pure olive oil
1 large yellow onion, chopped
1 t. finely chopped garlic
2 T. all-purpose flour
2 lb. fresh zucchini, roughly chopped
2 c. 2% milk
1/2 c. uncooked long-grain rice
1 t. chopped fresh thyme
1/8 t. cayenne pepper or to taste
1 t. kosher salt
1/2 t. black pepper

Preheat oven to 425 degrees. Combine panko and 1/4 c. of the cheese in a small bowl; set aside. Lightly grease a 13 x 19" baking dish.*

Heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until golden brown, 5-7 minutes. Add garlic and cook, stirring constantly, until fragrant, 45-60 seconds, Add flour and stir to combine. (Mixture will be dry.) Gently stir in zucchini. Add milk, rice, thyme, cayenne, and remaining 1/2 c. cheese; stir to combine. Spoon mixture into the baking dish. Sprinkle with salt and pepper.

Bake in oven until set and liquid is absorbed, about 40 minutes. Remove from oven. Increase oven temperature to broil with oven rack 6" from heat. Sprinkle top of gratin with panko-cheese mixture, and broil until golden brown, about 5 minutes. Serve immediately.

*Note: Can also start with a large ovenproof skillet and then bake the gratin in it instead of transferring it to a baking dish.

Serves 10.

Adapted from Southern Living magazine, July 2017, p. 118.