Slow cooker breakfast beans
Enjoy this slow-cooked alternative to canned baked beans for breakfast or brunch, served on toast or with eggs. They're a good source of protein
Slow cooker mushroom risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 onionfinely chopped
- 1 tsp olive oil
- 250g chestnut mushroomssliced
- 1l vegetable stock
- 50g porcini
- 300g wholegrain rice
- small bunch parsleyfinely chopped
- grated vegetarian parmesan-style cheeseto serve
Nutrition: Per serving
- kcal346low
- fat3glow
- saturates0.3g
- carbs67g
- sugars5g
- fibre5g
- protein10g
- salt0.53g
Method
step 1
Heat the slow cooker if necessary. Fry the onion in the oil in a frying pan with a splash of water for 10 minutes or until it is soft but not coloured. Add the mushroom slices and stir them around until they start to soften and release their juices.
step 2
Meanwhile pour the stock into a saucepan and add the porcini, bring to a simmer and then leave to soak. Tip the onions and mushrooms into the slow cooker and add the rice, stir it in well. Pour over the stock and porcini leaving any bits of sediment in the saucepan (or pour the mixture through a fine sieve).
step 3
Cook on High for 3 hours, stirring halfway. and then check the consistency – the rice should be cooked. If it needs a little more liquid stir in a splash of stock. Stir in the parsley and season. Serve with the parmesan.
