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Tag: Brown Rice

Crockpot Black Beans and Brown Rice

Crockpot Black Beans and Brown Rice

My Favorite Crockpot Recipe So Far

This is the first blogpost in the Markethive Group called Crockpot Recipes. I encourage anyone reading this to join and share their crockpot recipes. It will be featured on different websites. I also plan in the future to make a Pinterest board for crockpot recipes to pin the ones I like.

 

The recipe I am sharing I got from mostly homemade mom. Below is her link. The recipe is perfect. I was impressed how easy and delicious it came out. I am not a fan of sour cream so I did not use it.

 

http://www.mostlyhomemademom.com/2014/01/crockpot-black-beans-rice.html

 

Although the recipe is wonderful, I can’t help myself but always add more things to it. It is fun to experiment. Below are the ingredients I used.

  • 2 (14 oz) packages of black beans, drained and rinsed. (I use Fig Foods Black Beans)
  • 1 uncooked cup of brown rice (I use Texmati Brown Rice)
  • 2 cups water
  • 1 cup salsa (I used Frontera Hot Roasted Habanero Salsa)
  • 2 tsp cumin (I bought Cumin Seeds from Amazon)
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ½ tsp salt (I use Himalayan Pink Salt)
  • ¼ tsp black pepper
  • 1 diced onion (my idea)
  • 5 minced gloves of garlic (my idea)
  • 1 avocado (my idea)
  • 1 jalapeno pepper (my idea)
  • A handful of mushrooms cut into smaller pieces (my idea)

 

I greased my crockpot with coconut oil and threw all the contents in it. Below is my picture of it before I turned on the power.

 

Following the original recipe I put my crockpot in the low setting. The original recipe called for 3 hours cooking time, the picture below was 4 hours 30 minutes later. I waited for the liquid to soak up.

 

 

This was the third time I have made this. It is great by itself. You can use it for dipping tortilla chips or making burritos. This time I am using it for soft shell tacos.

 

I like using Maria and Ricardo’s Soft Corn Tortillas. They taste great and do not fall part like other soft shell tacos. I have experimented with others but keep coming back to them.

All the best,

Alan
Alan Zibluk
http://alanzibluk.com
e-mail: alan@internetguy.ws

PS: Visionex for supporting clear vision and optimal long-term eye health.
 

Alan Zibluk Markethive Founding Member

Fairly Easy Chickpea, Lentil, Brown Rice & Broccoli Crockpot Casserole

Fairly Easy Chickpea, Lentil, Brown Rice & Broccoli Crockpot Casserole

When I received my crockpot one of the first things I did was search “easy crockpot recipes”. I immediately found “SUPER EASY CHICKPEA, BROWN RICE & BROCCOLI CROCKPOT CASSEROLE” by Alexis.

According to her website she is a “Registered Dietitian and whole foods enthusiast”. I love her site and I will try this weekend her “Super Easy Mexican Crockpot Casserole” and later “Slow Cooker Curried Butternut Chili”. Easy instructions as I do not like complicated.

Below is her recipe for Super Easy Chickpea, Brown Rice & Broccoli Crockpot Casserole.

INGREDIENTS

  • 1 cup long-grain brown rice
  • 2½ cups vegetable broth
  • 1-15 oz. can chickpeas, drained
  • 1-12 oz. package of frozen broccoli
  • ½ medium onion, diced
  • 2 garlic cloves, minced
  • ¾ tsp salt
  • 1-5.3 oz. container plain Greek yogurt
  • ½ cup shredded cheddar cheese (or more, to taste)

INSTRUCTIONS

  1. Place rice, vegetable broth, chickpeas, broccoli, onion, garlic and salt in a 5 qt. slow cooker. Cook on high (covered) for 2 to 2½ hours, or until rice is cooked through and most of the liquid is absorbed.
  2. Turn off crock-pot. Stir in Greek yogurt and cheese. Season with salt and pepper to taste.

I have never met Alexis but would like to thank her for the above recipe. Seriously I would not have been able to figure out alone how well the ingredients worked with each other. It has given me ideas and I give credit where credit is due.

This was the second time I made this recipe. In both cases the cooking time was precisely three hours. This time I used one 15 oz. package of Fig Food Co. Chickpeas instead of a can as it has less sodium. I also used pink Himalayan salt instead of regular salt.

I have a tendency to mix brown rice and lentils together. I decided to use the left over vegetable broth to make lentils. I use Daily Pantry Medley of Lentils. The instructions calls for two cups of water to cook the lentils in, I had exactly two cups of leftover vegetable broth. It took longer for the liquid to absorb but it worked.

After three hours when the Super Easy Chickpea, Brown Rice & Broccoli Crockpot Casserole was completed I added the lentils above into the crockpot for another 30 minutes. I then turned off the crockpot and stirred in the yogurt and cheese. Below is a picture of “Fairly Easy Chickpea, Lentil, Brown Rice & Broccoli Crockpot Casserole.”

The original recipe makes for four servings, I wanted more for the work week. The lentils made it happen and I was glad to use up the leftover vegetable broth.

All the best,

Alan
Alan Zibluk
http://alanzibluk.com
e-mail: alan@internetguy.ws

PS: I was here before Dr. Oz.

 

 

Al Zibluk