Wasabimon!

A few months ago I picked up Fresh from the Vegetarian Slow Cooker from the bookstore, and I’ve been having a great time tossing a bunch of stuff into my crock pot in the morning (or night before) and having an amazing hot dinner waiting for me when I get home at the end of the day. I can’t even tell you how awesome it is to not have to make dinner after a long day, and coming home to the smell of a homecooked meal is one of the most gratifying feelings I can think of.

But, I digress. Fresh from the Vegetarian Slow Cooker has many awesome recipes, and my favorite thus far is the Arroz non Pollo dish. It’s warm and hearty - great comfort food. Serve it up in a bowl with some organic corn chips and you’ve got a little piece of heaven.

Arroz non Pollo

1 tablespoon olive oil
1 medium yellow onion, chopped
1 small carrot, chopped
2 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon saffron threads or turmeric
1 (14 1/2 ounce) can diced tomatoes, with their juices (I just used four large, fresh tomatoes)
2 cups vegetable stock
1 small red bell pepper, seeded and chopped
8 ounces green beans, ends trimmed and cut into 1-inch lengths
1 (15 ounce) can chickpeas, drained and rinsed
salt, to taste
pepper, greshly ground if possible, to taste
1 cup brown rice or white rice, cooked
3/4 cup salsa, of your choice
1/2 cup frozen peas, thawed
1/3 cup sliced pimento stuffed olives, drained

1. Heat the oil in a large skillet over medium heat. Add the onion and carrot, cover and cook until softened, about 5 minutes.

2. Stir in the garlic, oregano, cumin, and saffron or turmeric and cook for 2 minutes longer.

3. Transfer the vegetable mixture to a lightly oiled 4 to 6 quart slow cooker. Add the tomatoes, vegetable stock, bell pepper, green beans, and chickpeas; season with salt and pepper, cover and cook on low for 6 to 8 hours.

4. About 10 minutes before serving, stir in the salsa, peas, olives, and cooked rice and cover.

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