1 cup Rice.
2-1/2 cups water.
1 tsp salt.
Butter or margarine.
Method.
Rub Crockpot lightly with 1 tbsp butter or margarine. Pour in the rice, water and salt. Cover and cook on high for 1-1/2 hours.
Note:Up
to 3 cups of rice with 7 cups of water can be prepared in The Crockpot.
Note
2: When turned off, you Crockpot will keep rice warm for serving
for 2-3 hours.
2 lbs ground beef
2 medium onions, chopped
2 green peppers, chopped
1 (28 oz) can tomatoes
2 ( 8oz) cans tomato
sauce
1 cup water
2 1/2 teaspoons chili
powder
2 teaspoons salt
2 teaspoons worcestershire
sauce
1 cup raw rice
Method
Brown beef in a skillet and drain off fat. Put all ingredients in crockpot. Stir thoroughly. Cover and cook on low 7 to 9 hrs. ( high: 3 hrs).
Wild and White Rice with Cherries,Apricots, and Pecans
1 cup converted white
rice
1 cup wild rice --
rinsed and drained
29 ounces canned vegetable
broth
1/4 cup dry sherry
1/2 cup hot water
1 medium onion --
chopped
3/4 teaspoon garlic
powder
1/2 teaspoon garlic
pepper
1/2 cup chopped dried
apricots
1/2 cup dried cherries
1/2 cup chopped pecans,
toasted if desired
1/4 cup chopped fresh
parsley
Method
In a 3 1/2- or 4-quart electric crockpot, mix together the white rice, wild rice,broth, water, sherry, onion, garlic powder, and garlic pepper.Cover and cook on the low heat setting about 5 hours, or until the rices are tender but not mushy.Stir in the apricots, cherries, pecans, and parsley. Serve immediately.