Meatless Monday – Slow Cooker Tomato Basil Risotto

This recipe could also be made the traditional way in that you’d be stirring it frequently on a stove top while adding the liquid in small amounts, but there’s something to be said about the convenience of just throwing it in a slow cooker and walking away.  

1 cup brown rice or quinoa  
1 tablespoon olive oil  
1/2 teaspoon dry oregano  
1/2 teaspoon dry basil  
1 clove garlic, minced  
1 1/2 cups canned or fresh diced tomatoes  
1 cup soy milk  
1/2 cup water  
1/4 cup nutritional yeast  
3 tablespoons miso mixed with 3 tablespoons water 1/2 teaspoon salt

Throw all ingredients in a crock pot and mix well.  Set crockpot to high setting and cook for 1 and a half hours or until rice is tender and sauce has thickened.  Serve and enjoy!

Too easy, haha!


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