Slow Cooker – Vegetarian Paella
2 teaspoons of olive oil
1 cup chopped onion
2 garlic cloves minced
1 cup brown rice (uncooked)
2 ¼ chicken or vegetable broth
1 can (14 oz) stewed tomatoes
1 small zucchini, sliced in half and then cut into 1/2 “pieces (about 1 cup)
1 red bell pepper chopped
2 teaspoons of Italian seasoning
½ teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1 can (14 oz) artichoke hearts chopped
½ cup frozen baby peas
¾ teaspoon salt
If you have a slow cooker that has a stove top setting, heat to high and add the onions. If you do not have a slow cooker with a stove top setting, use a nonstick skillet and heat to medium on the cook top and add onion and cook until translucent and tender about 6-8 minutes then transfer into the slow cooker.
Once onions are cooked and in the slow cooker, stir in uncooked brown rice. Add the broth, tomatoes, zucchini, bell pepper, Italian seasonings, turmeric, cayenne, and mix well. Cover and cook on LOW for 4 hours or on HIGH for 2 hours until liquid is absorbed.
Stir in artichokes, peas, and salt. Cover and cook for another 5 to 10 minutes.
Photo by: Lorianne DeVita