Welcome back to Crockpot Thursday! Hosted by Trista of Andersons Angels and myself, we bring you yummy slow cooker recipes every week, and invite you to share your recipes with us!
This week I’m sharing one of my favorite recipes, and something that my WHOLE family will willingly eat! This recipe is simple, cheap, and totally customizable!
- 1c lentils
- 1c brown rice (not instant)
- 4c vegetable or chicken broth
- 1/2-1 onion, chopped
- 2 cloves garlic, minced
- 1Tb Italian seasoning
- Salt & pepper, to taste
- For topping:
- Shredded cheddar cheese
- Sour cream
- Throw everything except for the cheese and sour cream into a slow cooker, and turn on low for 7-8 hours. Watch to make sure the liquid doesn't disappear too soon (add more as needed).
- Top with cheese and sour cream, and serve with a side of vegetables!
Tip: When finished cooking in the slow cooker, preheat the oven to 350. Transfer lentil/brown rice mixture to an oven safe dish and top with shredded cheese. Place in the oven for 10 min to melt, then serve as above.
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