Thank you all for your sweet words about Monday’s post on my race! You’re the best.
A recipe! A couple of weeks ago, I was at the farmers market with a friend when we started talking about our mutual love for sweet potatoes.
I’m sure I’ve told you guys before, but I have a sweet potato just about every day, in some form or another. Anyways, my friend mentioned she’d just made a risotto-esque recipe starring those orange beauts!
Um, HELLO. I immediately asked her to share the recipe with me. I love risotto, AND sweet potatoes… plus I was using last week (when I made this) to carb-load before my half.
I couldn’t wait to make this baby!
The recipe my friend had made used barley, but I’m more of a brown rice fan. I decided to experiment after doing a little research to make sure that it was actually possible to cook rice in a crock pot. Turns out you can! Easy peasy.
Apparently someone took pity on those of us without access to a rice cooker. 😉
Not exactly the traditional, Italian recipe for risotto like I’ve made in the past, but filling and tasty…. which sort of makes me think of fall, even though I’m pretty sure fall never touches San Diego. Plus, plenty of leftovers for lunch the rest of the week!
Ya’ll know I love a no-hassle work-day lunches.
Seriously, yum! And gluten-free to boot, if you’re into that sorta thing.
Slow Cooker Sweet Potato and Brown Rice Risotto
*inspired by this recipe
- cooking spray
- 1 large sweet onion, chopped
- 1/2 tsp garlic powder
- 12 ounces sweet potatoes (about 2 medium), peeled and roughly chopped
- 1 1/4 cups uncooked brown rice
- 1 tsp dried thyme
- 7 ounces frozen roasted peppers mixture (i.e. half of a standard size bag)
- salt and black pepper, to taste (most likely 1/2-1 tsp each, depending on preference)
- 4 cups chicken broth
- 2 tbsp grated Parmesan cheese (optional)