Slow Cooker Brown Rice Veggie Bowl with Feta

Ingredients

• 1 medium onion, chopped
• 1 C Uncle Ben’s Brown Rice 
• 1 can vegetable broth
• 1 tsp. Greek Seasoning
• 1/2 tsp. Spike Seasoning
• 1/2 tsp. dill weed
• 2 cups asparagus pieces
• 1 cup diced zucchini cubes
• 1 red bell pepper, chopped
• 4 oz. crumbled Feta

Directions

1. Cut the onion into small chunks, just under 1/2 inch square. Coat the slow cooker insert with non-stick spray, or give it a light misting of olive oil. Add the onion, rice, vegetable broth, Greek seasoning, Spike Seasoning, and dill weed, then mix everything together.
2. Set the slow cooker to high and let it go for 1 hour 30 minutes, until the rice is almost tender with a bit of firmness left. If you choose another variety of rice, expect that it may need extra cooking time.
3. As the rice is cooking, prep the vegetables into squat strips or cubes about 1 inch square. Try to make the pieces fairly even, since that helps them finish cooking at roughly the same pace.
4. Once the rice has reached that almost-done point, stir in the vegetables and cook on high for about 45 minutes longer. For vegetables that are softer rather than crisp-tender, add the slower-cooking ones, such as asparagus or green beans, after 1 hour and 15 minutes, then put in the zucchini or summer squash and red bell pepper 15 minutes after that.
5. While the vegetables finish, crumble about 4 oz. of Feta.
6. After 45 minutes, taste or check the vegetables and decide whether they are as tender as you like them. When they are ready, fold in most of the Feta, holding back a few tablespoons so you can scatter a little over each serving.
7. Serve hot. This reheats reasonably well after refrigeration, but the texture is best right after cooking.