Slow Cooker Brown Rice Veggie Bowl with Feta

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This Slow Cooker Brown Rice Veggie Bowl has asparagus, red bell pepper, zucchini, and Feta; and this is an easy meatless meal from the slow cooker. And this is a great way to use extra zucchini if you have some! 

Click here to PIN Slow Cooker Brown Rice Veggie Bowl with Feta!

Summer means garden-fresh vegetables, and this Slow Cooker Brown Rice Veggie Bowl is a simple way to cook them without heating up the house.  I made this with my nephew Jake and even though we ended up tasting it at the end of a long cooking day when we had sampled lots of other things, we gobbled this up and I was excited to have the leftovers another day.

The recipe couldn’t be simpler.  Start by cooking brown rice in the slow cooker with vegetable stock, spices, and a chopped onion until the rice is nearly done.  While the rice cooks, chop up vegetables of your choice; we used asparagus, red bell pepper, and zucchini, but you could also substitute other vegetables that taste good with Feta such as yellow summer squash or green beans. (And if you have a lot of zucchini to be used, skip the asparagus and use more zucchini in this recipe!)

Add the vegetables and cook until they’re tender, then stir in some crumbled Feta and serve, topped with a little more feta sprinkled on top. Personally I think this would be fabulous for a Meatless Monday dinner! 

How to Make Slow Cooker Brown Rice Veggie Bowl with Feta:

(Scroll down for complete recipe with nutritional information.)

1. Chop up a medium-sized onion.
2. Put the onion, brown rice, vegetable broth, Greek Seasoning (affiliate link), Spike Seasoning (affiliate link), and dried dill weed (affiliate link) in the slow cooker and cook for 1 1/2 hours on high. (I used Uncle Ben’s Brown Rice (affiliate link); other types of brown rice may take longer to cook.)
3. Cut up about 2 cups of short asparagus pieces.
4. Also cut up about 1 cup of zucchini pieces and chop up one red bell pepper.
5. We cooked the rice mixture for 1 1/2 hours, until it was close to done but still had some bite.
6. If you like your asparagus quite tender, you might want to add it a little sooner than the other vegetables. We cooked all the veggies about 45 minutes, and the asparagus still had a slight crispness that I actually didn’t mind at all.
7. While the vegetables cook, chop up about 4 oz. Feta, more or less to taste.
8. After 45 minutes stir in most of the crumbled Feta, saving enough to sprinkle a little on the top of each serving,  Enjoy!

More Meatless Dinners with Rice:

Slow Cooker Spicy Brown Rice and Black Bean Cheesy Bowl ~ Kalyn’s Kitchen
Lentils with Brown Rice and Feta ~ A Family Feast
Cheesy Vegetarian Brown Rice Casserole with Broccoli and Mushrooms ~ Kalyn’s Kitchen
Risotto with Roasted Chickpeas, Mushrooms, and Kale ~ Carrots and Cake
Slow Cooker Vegan Brown Rice Mexican Bowl with Black Beans, Bell Peppers, and Poblano-Avocado Salsa ~ Kalyn’s Kitchen

Print

Slow Cooker Brown Rice Veggie Bowl with Feta

Yield 4 servings

Prep Time 20 minutes

Cook Time 2 hours 15 minutes

Total Time 2 hours 35 minutes

This veggie bowl has asparagus, red bell pepper, zucchini, and Feta and it cooks in a few hours in the slow cooker to keep your house cool.

Ingredients

• 1 medium onion, chopped
• 1 C Uncle Ben’s Brown Rice
• one 14 oz. can vegetable broth
• 1 tsp. Greek Seasoning
• 1/2 tsp. Spike Seasoning
• 1/2 tsp. dill weed
• 2 cups asparagus pieces (or green beans)
• 1 cup diced zucchini cubes (see notes)
• 1 red bell pepper, chopped
• 4 oz. crumbled Feta

Instructions

1. Chop onion into pieces slightly less than 1/2 inch square.
2. Spray the inside of the slow cooker with non-stick spray or mist with olive oil.
3. Put the chopped onion, rice, vegetable broth, Greek Seasoning (affiliate link), Spike Seasoning (affiliate link), and dried dill weed (affiliate link) into the slow cooker and stir.
4. Cook on high for 1 hour 30 minutes, or until the rice is nearly tender but still has a little bite.  (If you’re using a different type of rice it will probably take longer to cook.)
5. While the rice cooks, cut up the vegetables into short strips or cubes about 1 inch square.
6. It’s important to have vegetables in pieces about the same size so they cook in approximately the same time.
7. When the rice is nearly done, add the vegetables and continue to cook on high for about 45 minutes more.
8. (If you want all the vegetables to be well-done without any crispness, you might want to add the longer-cooking vegetables like asparagus (or green beans) after an hour and 15 minutes, and then add the zucchini (or summer squash) and red bell pepper 15 minutes later.)
9. While vegetables cook, crumble about 4 oz. of Feta.
10. After 45 minutes, check to see if vegetables are done to your liking.
11. When they are, stir in most of the crumbled Feta, reserving a few tablespoons of Feta to sprinkle some on the top of each serving.
12. Serve hot. This wasn’t bad when it had been refrigerated and reheated, but it was definitely best when freshly made.

Notes

I'm a fan of Uncle Ben's Brown Rice (affiliate link); other brown rice may take a bit longer to cook. You can use either zucchini or yellow summer squash. If you have a lot of zucchini this is a good recipe to use more zucchini and skip the asparagus!

I used a Crock-Pot 3.5 Quart Slow Cooker (affiliate link) for this recipe, but any slow cooker that’s 3-4 quarts will work.

This recipe created by Kalyn with suggestions and tasting assistance from Jake.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 182Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 1146mgCarbohydrates: 23gFiber: 4gSugar: 6gProtein: 9g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The vegetables in this Slow Cooker Brown Rice Veggie Bowl are good low-glycemic choices, but the use of rice makes this limited to Phase 2 or 3 for the original South Beach Diet. (I like Uncle Ben’s Brown Rice (affiliate link) in recipes like this, and the converting process makes the rice lower on the glycemic index. This is too high in carbs for traditional low-carb diet plans.

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here to see Slow Cooker / Pressure Cooker Recipes on my other site!

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