Recipe adapted from “Not Your Mother’s Slow Cooker’’ by Beth Hensperger and Julie Kaufmann, Harvard Common Press, 2005.
1/4 cup olive oil
2 medium-sized minced shallots
1/4 cup dry white wine
1 1/4 cups Arborio rice
3 3/4 cups chicken broth
1/2 teaspoon salt
3/4 cup Parmigiano-Reggiano cheese
1. In a small skillet over medium heat, warm the oil. Cook the shallots until softened, 3 to 4 minutes; do not brown. Add the wine and cook, stirring, for a minute or so. Add the rice and cook, stirring until it turns from translucent to opaque (do not brown), about 2 minutes. Scrape with a heat-proof rubber spatula into the slow cooker. Add the broth and salt. Cover and cook on HIGH until all the liquid is absorbed, but the rice is still moist, 2 to 21/2 hours. The risotto should be only a bit liquidy, and the rice should be al dente, tender with just a touch of firmness.
2. Stir in 1/2 cup of cheese and pass the remainder for sprinkling. Serve immediately, spooned into bowls. Risotto will keep on the KEEP WARM setting for an hour or so.
Sarah’s Notes: This is a true favorite. A real treat to wake up to hot oatmeal in the morning. We change up the grains on this all the time as well. Quinoa is a bit bitter, but amaranth is nice in small amounts. The current favorite combo is oats and farro.
Makes 4-6 servings.
Cooking time 6 to 8 hours
1/2 cup wheat berries
1/4 cup cracked wheat
1/2 cup rolled oats (not instant or quick-cooking)
4 cups water
1/2 teaspoon salt (maybe less)
1/4 teaspoon ground cardamom
1/2 cup sweetened dried cranberries
In a 3 1/2- to 4-quart slow cooker, combine the wheat berries, cracked wheat, oats and water. Stir in salt and cardamom. Cover and cook on low for 6 to 8 hours.
Stir in cranberries just before serving. Also good with Baked Brunch Apples
2 cups chicken broth
2 (8-ounce) packages frozen cauliflower
1 medium stalk celery—cut into 1/2-inch pieces
1 medium carrot—cut into 1/2-inch pieces
1 small onion—cut into eighths
1/2 teaspoon thyme
salt and pepper—to taste
1 cup milk
1 1/2 cups low-fat cheddar cheese—shredded
Throw all ingredients except milk and cheese into a crockpot and cook
on low until vegetables are very tender, about 4-6 hours.
Carefully pour mixture into work bowl of food processor fitting with
steel blade or into blender container. Cover and process until
smooth. OR, if you like it a little lumpy and bumpy like I do, use a
potato masher and have at it in the crockpot itself–mash to your
Place your cauliflower mixture into a saucepan; stir in milk and
cheese. Heat over medium heat, stirring constantly, until cheese is
melted and mixture is hot.
Per serving: 235 Calories; 16g Total Fat; (59% calories from fat);
15g Protein; 8g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol;
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0
Fruit; 2 Fat; 0 Other Carbohydrates
SERVING SUGGESTIONS: A big green salad and some whole grain rolls
make for a nice supper.