Ingredients:
1 Tbsp avocado oil, or olive oil
2-3 fresh garlic cloves, minced
1 cup uncooked long grain brown rice (dry)
4 carrots, diced small
2 celery stalks, diced small
1 sweet yellow onion, finely diced
sea salt and fresh ground black pepper, to taste
2 1/2 cups low-sodium vegetable broth, or stock
1 cup frozen, organic peas
1 cup frozen, organic corn
1 15oz canned Chickpeas, drained and rinsed
1 Tbsp Dijon or Spicy Brown Mustard
1 cup plain unsweetened Coconutmilk or any non dairy yogurt alternative
2-3 green onions, thinly sliced to garnish
Directions:
1. Heat oil in a large skillet over medium high heat.
2. Add garlic and cook for 1 minute, until fragrant.
3. Add carrots, celery and onions to the skillet and cook for 4 to 5 minutes, transfer to slow cooker.
4. Stir in the rice, corn and peas into the slow cooker.
5. Add broth and stir to combine. Cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
6. 30 minutes before cooking time is done add the drained canned chickpeas and stir to combine, add the lid back on and continue to cook until the rice is cooked all the way through.
7. In a small bowl whisk plain non-diary yogurt and mustard together.
8. Once the time is up, stir in the yogurt mustard mixture, then season to your taste.
9. Serve warm, sprinkled with sliced green onions. Enjoy!
My crockpot cooks this recipe fast so please check it a few times during cooking time to make sure it doesn’t burn or over cook.
This recipe was originally made with chicken and regular diary yogurt, which is fantastic. Since my older daughter is vegetarian I’m always looking through our old meat recipes and changing them to make them my own. Here is the original recipe from Clean Food Crush: https://cleanfoodcrush.com/crockpot-creamy-chicken-rice-clean-eating/
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