Crockpotwildricepilaf Recipes

SLOW-COOKER MUSHROOM RICE PILAF

Steps:

• In a large skillet, saute rice in butter until lightly browned. Add green onions and garlic; cook and stir until tender. Stir in mushrooms., Transfer to a 1-1/2-qt. slow cooker. In a small bowl, whisk water and beef base; pour over rice mixture. Cover and cook on low for 3 to 3-1/2 hours or until rice is tender and liquid is absorbed. Fluff with a fork. If desired, add sliced green onions.

CROCK POT WILD RICE PILAF

Steps:

• Spray a 3-quart slow cooker with nonstick cooking spray.
• Rinse the wild rice in a colander and drain well.
• Combine the wild rice in the prepared crock pot together with onion, salt, pepper, chicken broth, water, mushrooms, and thyme and mix well.
• Cover crock pot and cook on high for 3 to 4 hours or on low for 7 to 8 hours. If you have a newer, hotter cooking slow cooker, check at three hours on high and 6 hours on low.
• The pilaf is done when the rice is tender and has absorbed the liquid.
• Stir in the butter, then cover the crock pot and let stand for 10 minutes. Stir gently but thoroughly and serve.

CROCKPOT RICE PILAF

Steps:

• Combine broth and water in a 4 cup glass measuring cup and microwave on high until very hot, about 5 minutes. You can also heat the broth and water mixture in a saucepan on the stovetop. Don't let the mixture boil.
• Spray a 3 1/2 quart slow cooker with cooking spray to reduce sticking.
• Combine rice, onion, and pepper in the slow cooker and mix to combine.
• Pour hot broth mixture over and cover crock pot.
• Cook on high for 1 1/2 to 2 hours, until rice, is tender. Stir and serve.

CROCK-POT WILD RICE PILAF

Steps:

• Spray 3 quart slow cooker with nonstick cooking spray. Rinse rice and drain well. Combine in crockpot together with green onion, salt, chicken broth and water and mix well. Cover crockpot and cook on high for 3-4 hours.
• Add mushrooms and thyme and stir gently. Cover and cook on low for 30-60 minutes longer, until wild rice pops and is tender.

CROCKPOT WILD RICE STUFFING WITH CRANBERRIES

Steps:

• In a large skillet, heat the olive oil over medium. Add the onions and celery and let cook, stirring occasionally, until the onion is softened and lightly brown, about 8 minutes. Increase the heat to medium high, then add the mushrooms. Let cook, stirring often, until the mushrooms are soft and most of the liquid has evaporated, about 6 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and set aside.
• In a 3- or 4-quart slow cooker, stir together the wild rice blend and sautéed vegetables. Carefully pour in the chicken broth (if using a 3-quart slow cooker, it will be full nearly to the top). Gently stir, then cover and cook on low for 5 to 6 hours or high for 2 to 3 hours, until the rice is tender. Turn off the slow cooker, then stir in the cranberries, sage, and thyme.
• Taste and add additional salt and/or pepper as desired. Cover and let stand 10 minutes. Just before serving, sprinkle the toasted almonds over the top. Serve warm.