Slow Cooker Pesto Brown Rice
Slow cooker brown rice, pesto and veggies. Based on a Jamie Oliver recipe
Servings: 3
Ingredients
- Pinch of saffron
- 400 ml just boiled water
- 200 g brown long grain rice, rinsed and drained
- 3 tbsp chilli pesto or sun-dried tomato paste
- Salt and pepper to taste
- To serve: sweetcorn, fresh herbs, sliced spring onions and/or plain yoghurt, optional
Instructions
- Add the water to the slow cooker, stir in the saffron and allow it to steep and infuse for 10 seconds.
- Then add the rice, pesto, salt and pepper. Stir well.
- Cover with a piece of foil, so that it's just touching the surface of the water. This will prevent the top of the rice from drying out, and allows the top to steam cook.
- Cover with the lid. Cook on High for 1.5 to 2 hours.
- Once the rice is cooked through use a fork to fluff up the grains.
- If you wish, stir in some corn, spring onions, herbs or chopped peppers. And serve up as a side dish. Along with some cool plain yoghurt.
Notes
- I omitted the onions in this slow cooker version. Mainly so that I could make this rice dish in one step and reduce the preparation time! But if you want to fry up some onions, before adding it to the rice in the slow cooker. Check out Jamie's original recipe linked above, for details.
- For my recipe for simple plain steamed brown rice. See also: How to cook brown rice in a slow cooker.