Here's another recipe to share for anyone out there who thinks that the slow cooker is only for meat and stews and soups...not the case.
I found this recipe in the Make it Fast, Cook it Slow gluten free cookbook. I have shared a variety of recipes from this cookbook already. I just love it. I love the whole set it and forget it idea behind the slow cooker. I do however need to venture out and make more of a variety of meals in it I think. Here is one tat I tried that is out of my so-called comfort zone. This recipe makes so much that I had to half the recipe.
serves 6-8 for full recipe
|Gluten Free Breakfast Risotto (slow cooker )
4 tbsp (1/2 stick) butter
3 little apples
1 1/2 cups Arborio rice
1 1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp kosher salt
1/3 cup brown sugar, firmly packed
1 cup apple juice
3 cups milk (2% or lower fat content)
dried cranberries or raisins, optional garnish
Using a 4 quart slow cooker. Turn your cooker to high and add the butter so it can begin melting. Wash and cut up the apples (no need to peel). Set aside. Add the rice to the butter, and stir it around to coat it nicely. If the butter isn't completely melted, don't worry it doesn't make such a difference. Add the apples, spices and the salt. Stir in the juice and milk. Cover and cook on high for 3-5 hours or on low for 6 hours or so.
**As mentioned above, I used half of the ingredients when I made this recipe. I also found that it cooked perfectly within only 3 hours. Possibly it was because I had halved the recipe and possibly my cooker is faster. Either way the recipe was excellent and I can now say that I have made breakfast in the slow cooker.