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Slow Cooker Spiced Lentils with Black Rice and Chicken
Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Monsey, NY. Their five children give her plenty of reasons to get out of the kitchen — fast.
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I made this recipe for Shabbat,and it was very well received by my family. It was similar to chulent, but in a class of its own.
I don’t have a slow cooker. If I put it all in a pot and bake it for 4 hours on 350, would that do?
Hi – ok this is kinda tricky especially since I haven’t tested it. As a general rule of thumb the temperature of a slow cooker set to high is about 200 degrees F (a slow cooker set to low is about 170 degrees F). You can put all of the ingredients in a pot, set your oven to 325 degrees F and check it in about 1 hour. You want to make sure the chicken, rice and lentils are cooked through. You may need to add more broth if too much has evaporated and the lentils and rice are not yet fully cooked. Continue to check every 15 to 20 minutes for doneness.