Say hello to most deliciously ugly concoction of glory you’ve ever laid mouth on.
Hello, deliciously ugly concoction of glory. Oy vey. Not even a mother could love that face.
Let’s dig a little deeper here…ya know, beyond appearances. Don’t judge a book by its cover. Don’t eat with your eyes. It’s what’s on the inside that counts. Don’t do everything we all do when reading food blogs.
Okay but seriously. There has been a boat load of crazy things coming out of this kitchen lately, from pineapple coconut banana bread made entirely with almond flour to zesty cilantro lime black bean burgers. Yum to the left and yum to the right. But out of allll the crazy madness that I’ve whipped up lately, guess what my absolute favorite thing is right now?
THIS. This cheesy fabulousness in all it’s easy ugly greatness. It honestly tastes like broccoli cheese soup’s cousin, and that’s not even the best part!! The best part is that all you do is throw everything in a crockpot, turn it on high for a couple hours and say BYEEEEEEE.
Back up. Have I mentioned that I’m beyond obsessed with my new crockpot? I found it sitting in my sister’s basement all by its lonesome, so obviously I adopted it. It makes my life SO much easier. I can now confidently say that I’m kind of sort of an okay multitasker. Yesterday I roasted sweet potatoes, baked pineapple coconut banana bread, cooked black bean burgers, failed at making pancakes and whipped up this batch of god knows what. Miss Crockpot Thang is pretty much my new BFFL.
I hope you have the energy to chop and onion and mince some garlic, because that’s pretty much all you have to do for this recipe. I have faith in you. By the way, I wasn’t sure if I should call this mildly unattractive yet oh so delicious concoction a stew or a casserole or WHAT. All I know is that it’s not a cookie or a muffin. Good enough for me.
Be warned: you’re going to want to marry this casserole. Except you can’t, cuz I already did. Haaaaaayyy!
- 1 cup long-grain brown rice
- 2½ cups vegetable broth
- 1-15oz can chickpeas, drained
- 1-12 oz package of frozen broccoli
- ½ medium onion, diced
- 2 garlic cloves, minced
- ¾ tsp salt
- 1-5.3 oz container plain Greek yogurt
- ½ cup shredded cheddar cheese (or more, to taste)
- Place rice, vegetable broth, chickpeas, broccoli, onion, garlic and salt in a 5 qt. slow cooker. Cook on high (covered) for 2 to 2½ hours, or until rice is cooked through and most of the liquid is absorbed.
- Turn off crock-pot. Stir in Greek yogurt and cheese. Season with salt and pepper to taste.