3 1/2 cups (875 mL) chicken stock
1 cup ( 250 mL) water
1/4 cup (50 mL) olive oil
1/4 cup (50 mL) low-salt soy sauce
1 envelope dried onion soup mix
2 cups (500 mL) long-grain brown rice
3 cups (750 mL) mixed vegetables, chopped
In a large covered casserole dish or slow cooker, add the chicken stock, olive oil, soy sauce and dried onion soup mix. Stir to combine. Add uncooked rice and vegetables, mixing thoroughly.
If using a slow cooker, use the high setting for the first 30 minutes, then reduce setting to low and cook for an additional 3 to 4 hours, stirring occasionally. If using an oven, cover the casserole dish and place in a preheated 350°F (180°C) oven for 1½ to 2 hours or until rice is completely cooked.