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Why yes, yes you can! And, as I discovered today when making these easy grain free venison meatballs, you don’t actually need anything to replace breadcrumbs if you have to eat gluten free. I’ve used oats, leftover quinoa and even psyllium husk as “binders” but really, you don’t even need any kind of breadcrumb-like substance. All you need is (more…)
Don’t have a rice cooker? No problem! Use your crock pot!
Yes, you can cook rice in your crock pot, and you can make it more nourishing too. I’ve soaked my grains for few years now (most of the time, sometimes I forget to get it soaking the night before) because they are more nutritious that way. Brown rice has much better taste and texture after soaking, as well. You know brown rice is better for you but if you have trouble getting your family to eat it, try this Crock Pot Soaked Brown Rice!
Why soak grains?
Grains contain anti-nutrients called phytic acids (among others). These anti-nutrients inhibit your body’s ability to absorb the nutrition in the rice. Soaking the grains in an acidic medium before cooking neutralizes these anti-nutrients, making the rice more digestible (read a great article about this here). Soaking brown rice also helps make it more fluffy and less chewy, more similar to white rice. You might be able to fool your family using crock pot soaked brown rice in a casserole and eventually they might even not notice eating it plain. It looks a bit different than white rice though so the very picky discerning ones might be suspicious.
The first time I tried cooking rice in my crock pot, I was skeptical of how it would turn out. I ended up letting it cook a little too long, so the rice closer to the bottom of the crock was kind of mushy. My husband prefers rice mushier so it wasn’t a problem. My kids don’t care as long as it’s rice! The next time I made it, I was careful about the time and it turned out perfectly. Another terrific Sabbath use of my crock pot!
Making Crock Pot Soaked Brown Rice is very easy!
For a six quart oval crock pot, I combine two cups of brown rice in a glass bowl with four cups of warm, filtered water and four tablespoons of something acidic, such as apple cider vinegar, whey, yogurt or lemon juice. You can make more or less, depending on how much you need and the size of your crock pot. Just keep that ratios the same.
Today, I put the soaking bowl into my crock pot, without the ceramic crock since it was dirty indisposed, covered it with another crock pot lid, and turned the pot on warm to help keep the water warm. I stirred it a few times throughout the day to keep the water temperature somewhat even. I don’t always do this, it’s just been so cold lately that it’s hard to keep the water warm while soaking.
After eight hours (or longer, I’ve let it soak for up to 48 hours with fine results), I drain the rice. I’ve also let it soak less than eight hours, because I didn’t get it started soon enough. I figure some soaking is better than none, so while letting it soak longer is best, if I can’t pull it off I don’t stress over it. I aim to have it soak overnight, or at least get it started soaking first thing in the morning, around 5:30-6:00 a.m. Since I’m not much of a morning person, that doesn’t happen all that often.
You can cook the rice in the soaking liquid, however, it may have a sour-ish flavor that is unpleasant to some. Others don’t mind a sour flavor, but my family is kind of particular about that so I rinse the rice well.
Next, I take some butter and rub it around inside the crock pot before adding the soaked rice.
Then I add salt, butter and 4 cups of water, or better yet, nourishing bone stock. Since I was making this crock pot soaked brown rice to have with Shredded Beef Tacos, I added a little ketchup (tomato sauce would work fine too) and about 1-11/2 teaspoons of sea salt (I like this brand). If I plan on making rice “pudding” for breakfast, I don’t add a lot of salt and I don’t use a strong flavored stock. A light flavored bone broth would work all right for a sweet dish with the rice. If you find that the rice is too sticky for your preferences after it’s cooked, the next time you make it you can increase the water to 21/2 cups per cup of rice.
Turn the crock pot on high and set your timer for 3 hours.
I check it occasionally (DO NOT take off the lid!) after a couple hours to make sure it doesn’t get too done My crock pots tend to cook “fast”. Please, resist the urge to take the lid off and stir. Just like with cooking rice on the stove, you do not want to lift the lid and let that steamy goodness out.
After about two hours, you will look at it and think “this will never be done in time.” It will most likely still look like it did when you put the lid on a couple of hours ago. Resist the urge to dump it in a sauce pan and finish it on the stove. Grab a book and go put your feet up while it finishes. Seriously. When the timer goes off, you’ll be amazed!
After the timer goes off, fluff it with a fork and it’s ready to eat or go into a casserole or whatever.
Making crock pot soaked brown rice is also a great way to prepare ahead!
Make a big batch and freeze part of it. I always intend to do that, but the rice monsters I live with don’t let me. They really, really love rice! You can freeze in individual portion sizes. This is especially handy if you are following the Trim Healthy Mama plan (affiliate), as soaked brown rice is a very healthy and delicious component of an E meal. Planning ahead to soak and cook the rice is a great idea for making Cowboy Grub, which is a very tasty and satisfying recipe in the new cookbook! Because of copyright, I can’t share that recipe with you, but trust me…it’s crazy easy and delish! You can get your own copy from my affiliate partner here.
Crock pots are for way more than slow cooking meats!
In my search for how to cook rice in a crock pot, I remember reading someone’s comment to a person who asked about cooking rice that way. They said crock pots should only be used for things that need long, slow cooking. I had to chuckle a bit at that, and also feel a bit sorry for them. They’re really missing out on a lot. You see, you can do so much more than make soups, stews and roasted meats in a crock pot! You just need to think outside the crock a bit. Having a Pinterest account wouldn’t hurt, either…
I have updated the recipe!
A comment from a reader made me realize it was a bit confusing. If you don’t care about rinsing the rice to remove the sour-ish taste, you can soak and cook directly in the crock pot. Just turn the crock pot on after soaking to cook it in the soaking liquid. You’ll want to soak in water though, not broth.
If you DO want to rinse the rice, then you’ll need to replace the liquid with either more water or a nourishing broth of your choice, such as bone broth or vegetable broth. Use double the amount of water per cup of rice. For the recipe below, you will use four cups of broth for the two cups of rice.
Yesterday, I posted about how to make hard “boiled” eggs in your crock pot (read it here) and of course shared it on Facebook. One of my friends mentioned something about adding vinegar and salt like you do when boiling on the stove top. Of course, this would mean using water, and she also wondered if using water in general would make a difference. I was curious too, so I got crackin’, although not literally. That’s another nice thing about crock pot hard boiled eggs, the shells don’t crack while cooking and let the whites ooze out into the water.
Now, almost two dozen eggs and about five hours later, the verdict is in.The first round was about half older eggs and half the new eggs I’d just bought, in plain water. The second round was all new eggs, since I’d used up the old eggs I had in the first round, in water with a splash of vinegar and some salt. Sorry, no measurements! The advice I got was just add some in there so that’s what I did. I did remember to set my timer this time for two hours both times. You can see the results below:
Did water, vinegared and salted or not, make a difference?I think I have to sayYES! They actually peeled worse than yesterday. At least yesterday, in the dry crock pot hard boiled eggs method, there were some that peeled nearly perfectly. Today, every single egg had a significant amount of white stick to the shell during peeling. These are definitely egg salad eggs. No pretty platter of stuffed eggs will these guys make. However, both methods produced perfectly cooked yolks.
Now, please don’t get discouraged by my results – don’t be afraid to try this yourself. I have the same problems with boiling eggs on the stove. Sometimes they turn out great but more often than not I’m tossing half of each egg out with the shells. I’m starting to think it’s our water. I normally use water from our awesome Berkey water system to cook with, but for boiling eggs I’ve always just used tap water. I think next time I will try the filtered water. I really am NOT a big fan of our city’s nasty water. Oops, did I type that out loud? It’s probably not as bad as some cities’ water, but I think it’s just completely disgusting.
I’m going to stick to the no-water method for making crock pot hard boiled eggs but I’m going to remember to set the timer! Now, I’m off to make supper. And guess what I planned for tonight? Turkey Bacon, Broccoli and Potato Frittatta. That means more eggs, folks. More eggs. Sigh.
Have you mastered the art of making hard cooked eggs? Share your tips below, I would LOVE to hear them!
It’s been a couple of years now that I have been observing Shabbat.
I’m not Jewish, I just don’t see where God has changed the Sabbath from the seventh day of the week (which He established at Creation) to the first day of the week. I did learn, in my studies, that a man decided that the Sabbath was to be observed on a different day. Since I follow God’s rules above man’s, I have chosen to stick with what God did at the beginning, and it has been a tremendous blessing. Anyway, I don’t do any cooking on the Sabbath unless it can be cooked in my crock pot.
Last Shabbat, I had a hankering for hard boiled eggs and wondered if you could make them in a crock pot.
Silly me, of course you can! You can make anything in a crock pot (like awesome baked potatoes and effortless-shucking corn on the cob)! It turned out that I didn’t have enough eggs to make it worthwhile to fire up the crock pot so I decided to make crock pot hard boiled eggs next time I got more eggs. Sure wish we had chickens, although with the arctic weather we’re having these days they’d probably be on strike and not laying anyway. Fortunately, they were on sale this week for 99 cents a dozen so I stocked up!
So, I did a little research and found that some people say to use water, some say not to use water.
Being much like water myself, in that I always seek the path of least resistance, I opted for the water-less version to make my crock pot hard boiled eggs. Besides, we have to pay for our water so that just makes it more frugal.
Now for the instructions. Super easy:
1. Put the eggs in a single layer in your Crock Pot
2. Put the lid on and set your crock pot on HIGH
3. SET YOUR TIMER. I may or may not have remembered to set my timer. Ahem. For medium eggs, 1.5 hours. For large/jumbo eggs, two hours. Since I *might* have spaced out setting the timer, some of my eggs had these brown spots on them.
The eggs with brown spots on the shells also had a spot or so on the white of the egg:
3. Run cold tap water over the eggs or put them in a bowl of cold tap water and ice. If you live in Indiana right now, you don’t need ice. You practically have ice coming out of the tap. Bbbrrrr!
After your eggs have cooled, peel and use as you would eggs actually boiled in wateron the stove top.
I had varying results with my crock pot hard boiled eggs, just like when cooking on the stove. I’m not sure if the eggs were too fresh or too hot (I might also be impatient. Maybe.), but some of them peeled perfectly (oddly, all the eggs with the brown spots peeled very easily!) and some of them, half the white came off with the shell. The yolks, however, were perfect! Creamy smooth and delicious.
Why would you want to take two hours to do what could be done in thirty minutes, you ask?
As I mentioned above, I don’t cook on Shabbat and since I don’t always remember to do things ahead of time, this is a great way to cook eggs for egg salad for lunch or just to munch on – my kids LOVE hard boiled eggs. In the summer, you can make eggs for a cool, creamy egg salad without turning on the stove and steaming up the kitchen. You can also “boil” eggs without using tap water, which may be an issue for some of you. True, it takes a little longer, but I think that it’s still an option that is worth keeping in mind and using.
This is hardly a recipe, but I’ll go ahead and use my recipe plug-in so you can easily print it for handy future reference.
We had these amazing Crock Pot Salt Baked Potatoes for supper last nigh and I had to share this with you! Crock pot salt baked potatoes are so easy to make and so much like steakhouse baked potatoes! I have long been puzzled by how to get the same texture as you find in a steakhouse. I don’t know if this is how they make them, but it’s just like what I’ve had in a steakhouse restaurant.
You only need four things to impress your family with amazing Crock Pot Salt Baked Potatoes!
Healthy, traditional fat such as butter or olive oil
Kosher salt, 2-3 cups (I have used regular salt with no problems)
Start with a good baking potato, such as Russet. The size of your crock pot as well as potatoes will determine how many you can do at one time. I used my smaller crock pot, which I think is 3 1/2 quarts (I can never remember the size, and wish the manufacturers would put that information on the unit somewhere!). My potatoes were on the small side, and I put 6 in there with room to spare.
Put a layer of salt in the bottom of your crock pot about one inch deep. Scrub your potatoes clean, pat dry, prick with a fork and coat well with a healthy, traditional fat such as butter or olive oil. Place potatoes in the crock pot.
Cover with the rest of the salt, making sure that all of the potatoes are covered. The top will form a “crust” which keeps the moisture in so this is important. Cover and set your crock pot on high and cook for two hours or until they are fork-tender. Carefully break the salt crust and dig out the cooked potatoes. I call it a carb-eological dig. The potatoes will be very done so be careful! Brush off excess salt.
Let the salt cool completely…BUT don’t throw it out! It can be re-used up to 10 times! I do try to pick out any bits of potato skin that may have been scraped off during the dig, but since salt has been used for centuries to preserve foods I’m not worried about bacteria building up during storage. I usually let the salt sit in the crock pot over night to make sure it dries out before storing it.
Salt baking is commonly used for fish, and as early as 4 BC was a method used (possibly earlier). This post has a nice little history about salt baked fish. I’m not a big fan of fish, although I may get adventurous some time and it. Maybe. For now, I’ll stick to making these delicious Crock Pot Salt Baked Potatoes to go along side a delicious steak (or this delicious Brown Bag Chicken) and salad – and skip the high prices and questionable ingredients one might find in a restaurant!
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