Vegan Dirty Rice in the Crock Pot

I had a bunch of folks over for a party the same evening as an all day conference. Michelle was kind enough to chop all the veggies the night before, so all I had to do in the morning was a little work on the stove before putting it all the crock pot and heading out the door.

Traditional dirty rice uses chopped up chicken liver and gizzards to give it the distinctive color of the name. For this dish, I used portobello mushrooms and I left the gills on half of them, chopping those mushrooms into smaller pieces than the ones I did scrape the gills off.

dirty rice

Vegan Dirty Rice

1 tablespoon olive oil
2 cups yellow onions, chopped
4 cloves garlic, minced
1 lb portobello mushrooms, divide in half – leave gills and chop one half fine and the other half clean and cut into larger hunks
1 cup celery, chopped
1 cup bell pepper, seeded and chopped
2 cups long-grain white rice/wild rice blend
2 cups mushroom or vegetable stock
2 cups water
1 teaspoon Cajun/Creole seasoning

Heat the oil in a large, cast iron skillet, over medium heat. Add the onions and sweat for about 10 minutes or until golden and translucent. Add the garlic and once you can smell it, put the mushrooms in the pan and allow to cook down for about 5 minutes. Toss in the celery and cook for another 5 minutes. Remove from heat and add in the bell pepper. Sauté, stirring, for 1 to 2 minutes.

Meanwhile, put the rice in the slow cooker and put it on low. After about 5 minutes, add the stock and water. Sprinkle in the Cajun/Creole seasoning and stir. Add the entire mushroom mixture to the crock pot and let it cook on low for 3 hours to 4 hours. It is done with the liquid is absorbed and the rice is tender.

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