1cupcoarsely chopped carrots, 2 medium or a big handful of baby ones
¾cupchopped green onions (8 to 12)
2tablespoonsreduced sodium soy sauce
2tablespoonsdry sherry (optional)
½teaspoondried thyme leaves
⅓cupfinely chopped parsley
Ideal Slow Cooker Size: 4-Quart.
Grease the inside of your slow cooker with nonstick cooking spray.
Mix together everything except the parsley in the slow cooker.
Cover and cook on LOW for 6-½ to 7-½ hours or until the rice and vegetables are tender and liquid is absorbed.
Stir in the parsley just before serving.
To prevent overcooking, do not let this slow cooker brown rice and lentils sit in the slow cooker on warm. As soon as it's done transfer it out of the slow cooker insert into a large serving bowl.
Next time I'll probably make a half batch in my 2-Quart slow cooker to cut down on the leftovers. Or plan to freeze some of it in individual ZipLock bags for quick and easy lunches.Serving size: 1-⅓ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.8*SmartPoints (Green plan)6*SmartPoints (Blue plan)2*SmartPoints (Purple plan)8*PointsPlus (Old plan)
Savory Slow Cooker Brown Rice and Lentils
Amount Per Serving (1 -⅓ cups)
Calories 330Calories from Fat 63
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/savory-slow-cooker-brown-rice-and-lentils/