Instructions

• Chop the onion into pieces about 1/2 inch square. Dice the zucchini into ~1-inch cubes. Chop the red bell pepper into pieces similar in size to the zucchini so the vegetables cook evenly.
• Spray the inside of the slow cooker with non-stick spray or lightly mist with olive oil.
• Add the chopped onion, 1 cup Uncle Ben’s Brown Rice, the 14-oz can of vegetable broth, 1 tsp Greek Seasoning, 1/2 tsp Spike Seasoning, and 1/2 tsp dill weed to the slow cooker. Stir to combine.
• Cover and cook on HIGH for 1 hour and 20 minutes, or until the rice is nearly tender but still has a little bite. (If you use a different type of rice it may take longer.)
• When the rice is nearly done, add the diced zucchini and chopped red bell pepper to the slow cooker. Stir once to distribute the vegetables and press them down so they contact the liquid.
• Cover and continue cooking on HIGH for another 45–55 minutes. Check after 45 minutes and cook longer if the vegetables need more time to reach your preferred tenderness.
• While the vegetables cook, crumble the 6 oz of Feta.
• When the vegetables are done to your liking, stir most of the crumbled Feta into the rice and vegetables, reserving a small amount of Feta to sprinkle on top of each serving.
• Serve the slow cooker brown rice hot. Leftovers can be refrigerated and reheated, but the dish is best freshly made.