1. DO put your brown rice in the slow-cooker/crock-pot first
2. DON’T marinade your meat too long if you are cooking long and slow. DO marinate it longer if you are in a hurry and you are only cooking for a few hours on high.
3. DO cut your veggies big but DON’T put them in too early or they will breakdown too much. Last couple of hours is enough.
4. DON’T put your cabbage in too soon – Last 1/2 hour is plenty unless you like your cabbage really well done.
1.5lbs +\- pork meat (not tenderloin and not thin little chops but any other cut would be fine.) I cut mine into smaller pieces. (stew size)
1/2 cup brown rice, rinsed. (shhh…don’t tell hubby it’s healthy!)
1 small or 1/2 of a large head savoy (or Napa) cabbage, sliced into small strands
4 large ribs of celery, largely cut on the bias
1 med white onion, cut roughly into aprox 1″ pieces
The marinade/cooking liquid – I used the marinade as the cooking liquid – if you don’t feel comfortable doing this, than don’t marinade the meat and just use it as cooking liquid.
2 oranges, juiced and zested
1/4 soy sauce (low sodium)
(4) 1/2″ chucks of fresh ginger – fish them out before serving so you don’t eat them
2 tsp Chinese 5-spice powder
2 Tbsp toasted sesame oil
1-2 large cloves garlic, minced or mashed
1 1/4 cup liquid – could be water, could be stock, could be pineapple juice
Add the rice first, the meat on top. Add all of the cooking liquid/marinade. Consult the recommendations for your slow-cooker but I cooked on high for a couple of hours at least and then checked the contents, stirring and checking the rice/meat done-ness. Cook some more and add the onion/celery an hour before you plan on serving and add the cabbage a half hour before serving time.