Tag Archives: Brown Rice

Crockpot Recipes, Markethive

Crockpot Black Beans and Brown Rice

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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

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

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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.

 

 

Alan Zibluk – Markethive Founding Member