Brown Rice And Vegetables Recipe

Ingredients

1 cup uncooked brown rice1 medium butternut squash (about 3 pounds), cubed2 medium apples, coarsely chopped1 medium sweet potato, peeled and cubed1 medium onion, chopped1 teaspoon salt1/2 teaspoon pepper1 can (14-1/2 ounces) reduced-sodium chicken broth1/2 cup raisins1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon

Preparation

Place rice in a greased 4- or 5-qt. slow cooker. In a large bowl, combine the squash, apples, sweet potato, onion, salt and pepper; add to slow cooker. Pour broth over vegetables.

Cover and cook on low for 5-6 hours, until vegetables are tender. Stir in raisins and tarragon.