Thursday, June 18, 2015

Slow Cooker Pesto Rice and Beans

This was an easy dish, throw some stuff in the slow cooker and go on with life. This one cooks a little quicker than other dishes, so you can't really put it on before work and come back 9 hours later to dinner, it would be mushy, but it's great for a weekend or on days you are home.

I recommend using fresh or refrigerated pesto, not the shelf-stable jarred stuff.

Slow Cooker Pesto Rice and Beans

1/2 cup brown rice
1 1/4 cup water or chicken broth
1 can Great Northern beans, rinsed and drained
1 cup frozen cut green beans
1/4 cup pesto
1/4 cup Italian style shredded cheese or Parmesan

Pour rice, water or broth, and Great Northern beans into slow cooker. Cook on low for 2 1/2 hours. 

Pour in green beans and cook 1 hour more, or until rice and green beans are tender. 

Stir in pesto and cheese until cheese has melted. 

Dig in!!

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