top of stoneware to absorb moisture. Cover and cook on High for 4 hours or on Low for up to 8 hours or overnight. Stir well and serve.
Tips
If you are cooking this cereal in a large oval slow cooker, reduce the cooking time by half.
Made with this quantity of liquid, the rice will be a bit crunchy around the edges. If you prefer a softer version or will be cooking it longer than 8 hours, add ½ cup (125 mL) of water or rice milk to the recipe.
Variation
Use half rice and half wheat berries.
Mindful Morsels
Few foods are more ubiquitous than rice, which is eaten around the world. Although many people consume white rice, brown rice is far more nutritious. A complex carbohydrate, it contains much more fiber than white rice, as well as B vitamins and minerals such as manganese, selenium and magnesium. Because it also contains essential oils, which become rancid at room temperature, brown rice should be stored in the refrigerator in an airtight container.
Whole Wheat Soda Bread
This homey bread is easy to make and is a delicious accompaniment to many main course dishes.
VEGETARIAN FRIENDLY
MAKES 1 LOAF (8 SLICES)
•Large (minimum 5 quart) oval slow cooker
•Lightly greased 8- by 4-inch (20 by 10 cm) approx. loaf pan or 6 cup (1.5 L) soufflé or baking dish (see Tips, below)
| 1 cup | whole wheat flour (see Tips, below) | 250 mL |
| 1 cup | all-purpose flour | 250 mL |
| ¾ tsp | baking soda | 4 mL |
| ¾ tsp | salt | 4 mL |
| 1¼ cups | buttermilk | 300 mL |
1.In a large bowl, mix together whole wheat and all-purpose flours, baking soda and salt. Make a well in the center, pour buttermilk into well and mix just until blended; do not overmix. Spread into prepared pan.
2.Cover pan tightly with foil and secure with string. Place pan in slow cooker stoneware and pour in enough boiling water to come 1 inch (2.5 cm) up the sides of the dish. Cover and cook on High for 2½ to 3 hours, until bread springs back when touched lightly in the center. Unmold and serve warm.
Tips
This bread, like the others in this book, can be made in almost any kind of baking dish that will fit into your slow cooker. I have a variety of baking pans that work well: a small loaf pan (about 8 by 4 inches/20 by 10 cm) makes a traditionally shaped bread; a round (6 cup/1.5 L) soufflé dish or a square (7 inch/17.5 cm) baking dish produces slices of different shapes. All taste equally good.
Whole wheat flour quickly becomes rancid at room temperature and should be stored in the freezer. It will keep for up to a year and can be used directly from the freezer.
Mindful Morsels
Substituting whole wheat flour for some or all of the white flour in any recipe is a healthful strategy. Unlike all-purpose flour, whole wheat flour includes all three nutrient-rich parts of the wheat berry: the bran, the germ and the endosperm. (White flour uses only the endosperm.) Whole wheat flour has more protein, fiber, niacin, pantothenic acid and vitamins E and B6 than white flour. It is also much higher in magnesium and zinc. The fiber in whole wheat flour is one of its most valuable attributes.
Caraway Soda Bread
I love the caraway flavor in this classic Irish soda bread. It makes a great accompaniment to hearty soups and stews.
VEGETARIAN FRIENDLY
MAKES 1 LOAF (8 SLICES)
•Large (minimum 5 quart) oval slow cooker
•Lightly greased 8- by 4-inch (20 by 10 cm) approx. loaf pan or 6 cup (1.5 L) soufflé or baking dish (see Tips, below)
| 1 cup | whole wheat flour | 250 mL |
| 1 cup | all-purpose flour, unbleached if possible | 250 mL |
| 2 tsp | caraway seeds (see Tips, below) | 10 mL |
| 2 tsp | granulated sugar | 10 mL |
| 1 tsp | baking soda | 5 mL |
| ½ tsp | salt | 2 mL |
| ¾ cup | buttermilk | 175 mL |
| 2 tbsp | olive oil | 25 mL |
1.In a large bowl, mix together whole wheat and all-purpose flours, caraway seeds, sugar, baking soda and salt. Make a well in the center.
2.In measuring cup, stir together buttermilk and olive oil. Pour into well and mix just until blended; do not overmix. Knead several times to make dough fit the shape of your pan and place in prepared pan.
3.Cover pan tightly with aluminum foil. Place in slow cooker stoneware and pour in enough boiling water to come 1 inch (2.5 cm) up the sides of the dish. Cover and cook on High for 2½ to 3 hours, until bread springs back when touched lightly in the center. Unmold and serve warm.
Tips
This bread, like the others in this book, can be made in almost any kind of baking dish that will fit into your slow cooker. I have a variety of baking pans that work well: a small loaf pan (about 8 by 4 inches/20 by 10 cm) makes a traditionally shaped bread; a round (6 cup/1.5 L) soufflé dish or a square (7 inch/17.5 cm) baking dish produces slices of different shapes. All taste equally good.
If you don’t like the texture of whole caraway seeds, toast them in a dry skillet over medium heat, stirring, until fragrant, about 3 minutes, then grind them in a mortar or a spice grinder before adding to the dry ingredients.
Banana Walnut Oat Bread
Serve this moist and flavorful bread as a dessert or for a breakfast on the run.
VEGETARIAN FRIENDLY
MAKES 1 LOAF(10 SLICES)
•Large (minimum 5 quart) oval slow cooker
