Crock pot – 2.5-3.0 hours cook (on high), 7 hours (low). See below for recipe amounts quartered for single servings. This makes 6 servings at about 400 calories each with 10 protein, 50 carbs, 11 fat (when calculating, used max amount of each ingredient; used pine nuts.)

  • 2 C aztec rice (mix should not include parboiled rice)
  • .5 to 1.5 C dried fruit –  raisins, dried apricots, cranberries – whatever you have
  • 1/8 to .5 C nuts, well chopped – almonds, pine nuts, pistachios – whatever you have
  • 5-6 C broth – chicken, veggie
  • 1 C fruit juice – orange, pineapple or a mix – mix 1/2 juice with water for lighter taste (also used diluted cherry juice with a tsp of lemon)
  • 2 tbsp margarine/butter – if mixing boiling water and vegetable bouillon cubes, after cubes dissolve, add two tbsp butter to melt in hot water
  • 2 tsp cumin or more or to taste
  • 2 tbsp green or red onion, chopped
  • 2-3 tbsp chopped parsley (chop remaining parsley and put in ice cube tray pockets. Fill with water and freeze. Put 1 Tbsp per pocket. Pop out cubes and store in a bag
  • Salt and pepper to taste
  • 1 tsp paprika for colour and a little heat (optional)
  • 1/4 C or so white wine, dry (not sweet) (optional)
  1. Combine rice, fruit and nuts in slow cooker.
  2. Combine broth, juice, butter and cumin. Pour over rice.
  3. Cover, cook low for 7 hours or on high for 2.5 to 3 hours. Enjoy the aromatics of the cumin and the sweet all afternoon! If water is running out before the rice is ready, simply add boiling water.
  4. When rice is soft, add onions and parsley. Add salt and pepper as you like. Mix. Cook another ten minutes.

Eat warm or cold; any meal; great snack. Also feel free to mix with any veggies.

TIP: If using bouillon cubes, don’t add salt.

Quarter Amounts Below (use max 4l crock for these amounts)

  • .5 C aztec rice (mix should not include parboiled rice)
  • 1 to 3 tbsp dried fruit –  raisins, dried apricots, cranberries – whatever you have
  • 1-2 tbsp nuts, well chopped – almonds, pine nuts, pistachios – whatever you have
  • 1.5 C broth – chicken, veggie (if using cubes, 1 C boiling water per cube)
  • 2 tsp fruit juice – orange, pineapple or a mix – mix 1/2 juice with water for lighter taste
  • .5 tbsp margerine/butter (TIP: If mixing boiling water and vegetable boullion cubes, after cubes dissolve, add two tbsp butter to melt in hot water
  • .5 tsp (or mor to taste) cumin or more to taste
  • .5 tbsp green or red onion, chopped
  • 1 tbsp chopped parsley (TIP: Chop remaining parsley and put in ice cube tray pockets. Fill with water and freeze. Put 1 Tbsp per pocket. Pop out cubes and store in bag.)
  • Salt and pepper to taste

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