1cupcoarsely chopped carrots, 2 medium or a big handful of baby ones
¾cupchopped green onions (8 to 12)
4cupsvegetable broth
1cupwater
2tablespoonsreduced sodium soy sauce
2tablespoonsdry sherry (optional)
2tablespoonsolive oil
½teaspoondried thyme leaves
½teaspoongarlic salt
⅓cupfinely chopped parsley
Instructions
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.
Recipe Notes
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)
Nutrition Facts
Savory Slow Cooker Brown Rice and Lentils
Amount Per Serving (1 -⅓ cups)
Calories 330Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 49g16%
Fiber 9g36%
Protein 13g26%
* Percent Daily Values are based on a 2000 calorie diet.