Slow Cooker Gluten-Free Vegetable Rice Medley Recipe

About this recipe

This hearty and flavorful gluten-free vegetable rice medley is perfect for a satisfying dinner. Packed with vibrant vegetables and aromatic spices, it's an easy and wholesome meal for solution seekers.

Ingredients

• 25 g Parsley
• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 100 g Celery Stalk
• 100 g Garlic - Single Clove
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 1 pc (50 g) On1Y Pepper Grinder
• 125 g Red Bell Pepper
• 250 g Organically Grown Green Capsicum
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 250 ml Coco Mama Coconut Milk
• - Vegetable Stock Cubes
• 200 g Mooz Formaggio Vegetable Tofu
• 250 ml Olive Oil
• 1 kg Akar Powder Salt
• 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 250 g Vistevia Sugar Free Tomato Sauce

Instructions

1. 1. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat.
2. 2. Add 1 diced onion, 2 chopped carrots, 1 chopped celery stalk, and 3 minced garlic cloves to the skillet. Sauté, stirring occasionally, until the onion softens, about 5 minutes.
3. 3. Transfer the sautéed vegetables to a slow cooker.
4. 4. Add 4 cups of vegetable stock, 2 cups of rice, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and a pinch of ground turmeric to the slow cooker. Stir to combine.
5. 5. Cover the slow cooker and cook on low for 4 hours, or until the rice is tender and the liquid has been absorbed.
6. 6. Stir in 1 cup of diced red bell pepper, 1/2 cup of diced green capsicum, and 2 tablespoons of lemon juice using a fork to fluff the rice.
7. 7. Cover and cook on high for an additional 15 minutes, or until the peppers are tender and the dish is heated through.
8. 8. Sprinkle 2 tablespoons of chopped parsley over the top before serving.