Are you ready to embrace the goodness of this coming season? Want to indulge yourself in rich earthy flavours, steaming bowls of soup and stews? I do, I can’t wait! I’ve recently unearthed my slow cooker, and I’ve been looking at recipes on-line to try.
I love my slow cooker. Getting prepared for the evening meal early, filling my home with it’s delicious smell throughout the day, and making me so hungry. I also really love that smug feeling I get, knowing that after the school run, or evening activities, there is food all ready and waiting for us when we get home.
Our slow cooker, also know as a crock pot, was passed onto us by my mother in law. It’s large, and does the job. But after looking on-line in various kitchen shops, I realise there are many different types and styles. Ones where the pot can be used on the stove and the ingredients can be seared first before being added to the slow cooker. Currently I have to sear any meat in a separate pan and then add it the slow cooker, which is a bit of a pain really, two pans to wash up!
So my current favourite autumnal recipe is:
- 2 tbsp olive oil
- 1 onion chopped
- 1 celery stalk chopped
- 2 cloves of garlic, finely sliced
- 300g arborio rice
- 200ml of red wine
- 1 ltr vegetable stock
- 350g of beetroot, cooked, peeled and grated
- 2 tbsp butter
- 1 tbsp parmesan, grated
- 1 small bunch of dill, chopped
- Fry the onions, garlic & celery in the olive oil until softened
- Add the rice and ‘toast’ it until you hear it crackle
- Add the rice and onion mixture to the slow cooker
- Add the grated beetroot and mix in well.
- Pour over the wine and stock stirring it together with the rice until mixed
- Season well
- Cover with the lid and leave to bubble away for four hours on the lowest setting
- Once cooked lift the lid, stir through the butter, parmesan and dill leave for 2-3 minutes before serving so all the flavours mingle
- Sprinkle over the remaining parmesan and dill to serve
Recipe taken from Waitrose.
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