Crock Pot Rice & Vegetable Medley
from Dreamer in Ontario

From Canadian Living Slow cooker Cookbook Special.

SERVES 10 -12

• 1 tablespoon extra virgin olive oil
• 1 large onion, sliced
• 2 carrots, sliced
• 1 stalk celery, sliced
• 3 garlic cloves, minced
• 4 cups vegetable stock
• 2 cups parboiled rice
• 1/2 cup finely chopped sun-dried tomato
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pinch crumbled saffron thread or ground turmeric
• 1 1/2 cups frozen peas
• 1 cup chopped roasted red pepper
• 1/2 cup finely diced green pepper
• 2 tablespoons lemon juice
• 2 tablespoons minced fresh parsley

Heat oil in a large skillet over medium heat.

Saute the onion, carrots, celery and garlic, stirring occasionally, until the onion has softened (about 5 min).

Add sauteed veggies to slow cooker.

Add vegetable stock, rice, sun dried tomatoes, salt, pepper and saffron.

Cover and cook for 4 hours on low until the rice is cooked and the liquid has been absorbed.

Stir in the peas, peppers and lemon juice using a fork.

Cover and cook on high for 15 minutes until hot and peppers are tender.

Sprinkle with parsley.