Slow Cooked Wild Rice Recipes

SLOW-COOKED WILD RICE

Steps:

• In a large skillet, cook and crumble sausage with celery and onion over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes; drain. Transfer to a 3-qt. slow cooker. Add soups, rice and mushrooms. Stir in broth., Cook, covered, on low until rice is tender, 4-5 hours.

CHICKEN AND WILD RICE SLOW COOKER DINNER

Steps:

• Spray the inside of a slow cooker with cooking spray.
• Stir together cream of chicken soup, water, milk, long grain and wild rice mix (including seasoning packets, if any), and baby carrots in the slow cooker.
• Place chicken breasts on top of the mixture.
• Cover and cook on High until chicken is cooked through and rice is tender, about 5 hours; or cook on Low setting for 7 to 8 hours.

SLOW-COOKER CHICKEN AND WILD RICE

Steps:

• Spray 5-quart slow cooker with cooking spray. Mix onions, broth, wild rice, carrots, mushrooms and 1 teaspoon of the salt in slow cooker. In large bowl, mix melted butter, remaining 1 teaspoon salt and the pepper. Add chicken; toss to coat. Place chicken on top of rice mixture in slow cooker. Pour any remaining butter mixture over chicken. Cover; cook on Low heat setting 6 to 7 hours or until liquid is absorbed in rice.
• Position oven rack 4 inches from broiling element. Line rimmed baking pan with foil. Set oven control to broil. Gently transfer chicken to pan, skin side up. Broil 2 to 5 minutes or until skin is crisp. Serve chicken with wild rice mixture, topped with herbs.

SLOW-COOKER WILD RICE WITH CRANBERRIES

Steps:

• In 2- to 3 1/2-quart slow cooker, mix all ingredients except almonds and cranberries.
• Cover and cook on low heat setting 4 to 5 hours or until wild rice is tender.
• In ungreased heavy skillet, cook almonds over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown and fragrant; set aside. Stir almonds and cranberries into rice mixture. Cover and cook on low heat setting 15 minutes.

SLOW COOKER WILD RICE PILAF WITH BASIL, CORN AND BELL PEPPER

Steps:

• Lightly coat a 3- to 4 1/2-quart slow cooker with nonstick spray. Heat the oil in a large skillet over medium heat. Add onions and garlic. Cook just until the onions begin to soften, about 5 minutes.
• To the slow cooker, add the onion mixture, bell peppers, uncooked rice, corn, salt, and pepper. Pour 1 1/2 cups very hot water over the top. Stir to combine, cover, and cook 3 1/2 to 4 hours on low or 2 to 3 hours on high.
• When ready to serve, stir in the lemon juice, toasted pine nuts, and basil. Taste and add additional salt as desired. Enjoy warm.

SLOW COOKER CREAMY MUSHROOM AND WILD RICE (V + GF)

Steps:

• Spray your 4 1/2 quart crock pot with cooking spray (this will ensure your rice doesn't stick as it nears getting done)
• Rinse rice well in a colander with water.
• Combine your coconut milk with your vegetable base/bouillon and flour.
• Chop your onion and drain your mushroom stems and pieces.
• Combine all ingredients in your slow cooker, stirt to combine and set crockpot on low.
• After 4 hours, remove lid from crock pot, stir rice and check rice for tenderness.
• If rice is not tender and seems stiff, add another ½ - 1 cup of water and cook another 30 minutes up to 1 hour.
• Either serve immediately OR set crockpot to warm setting and stir occasionally / add small amount of water if starts to dry out if serving later.
• Store leftover rice in refrigerator for 3 - 5 days OR store in freezer safe container.

SLOW COOKER WILD RICE RECIPE WITH PECANS

Steps:

• Use a 3 1/2 to 4 quart slow cooker
• Place all of the broth, wild rice blend, carrot, mushrooms, dairy-free butter, tamari, onion, marjoram, tarragon, salt and pepper in the slow cooker.
• Turn to low 5-6 hours.
• Stir in pecans. Cover and let stand 10 minutes.
• Serve with a slotted spoon and garnish with scallions.

SLOW COOKER CHICKEN AND WILD RICE SOUP

Steps:

• Dice the onion, carrots, and celery. Season the chicken breast with salt and pepper and add to the slow cooker with the diced vegetables.
• Add the wild rice, thyme, rosemary, and bay leaves to the slow cooker.
• Pour the chicken stock into the slow cooker and mix everything until the broth covers the entire content of the slow cooker. Cook for 7:30 hours on low.
• Once the 7:30 hours have passed, remove the chicken from the slow cooker and shred with forks. The chicken should be easy to shred. Add the shredded chicken back to the slow cooker.
• Make a roux to thicken the soup: In a pan on medium heat, add the butter and flour. Once the mixture darkens, add the milk and cream. Add to the roux into the slow cooker.
• Add mushrooms and cook on low for 30 minutes. Once 30 minutes have passed, serve with chopped parsley on top.

HEARTY SLOW COOKER TURKEY WILD RICE SOUP

Steps:

• In a large stock pot, place two tablespoons of oil.
• Heat to medium heat.
• Add celery, carrots, onions and garlic.
• Cook down for 15 minutes.
• Add mushrooms and cook for 15 minutes more.
• Mix in thyme, oregano, and sage (rub between fingers first).
• Remove from heat.
• To the slow cooker, add sautéed vegetables with herbs, wild rice, cooked turkey and broth (reserving parsley for last 10 minutes of cooking).
• Season with salt, poultry seasoning and fresh cracked pepper.
• Cook on low in slow cooker for 4 hours.
• Stir in the dry parsley within the last ten minutes of cooking before serving.

CROCK POT WILD RICE

Steps:

• Ideal slow cooker size: 2-Quart.
• Layer the rice, mushrooms, onion, and pepper in the slow cooker.
• Drizzle the olive oil over. Sprinkle with salt and pepper. Pour the broth over the rice and vegetables.
• Cover and cook on LOW 4 to 6 hours, OR on HIGH for 2-1/2 to 3 hours, OR until rice and vegetables are tender and liquid is absorbed.

SLOW COOKER WILD RICE SOUP

Steps:

• Add all ingredients to the slow cooker except for the broth and kale.
• Pour the broth into the slow cooker, and gently stir to combine.
• Cook on low setting for about 6 hours, or on high setting for about 3 ½ hours, until the rice is cooked and tender. As all slow cookers vary, cooking time may be different in your slow cooker compared to mine. Near the end of the cook time, check to see if the rice is done. Once the rice is tender, the soup has cooked long enough.
• Remove the bay leaf.
• Stir kale into soup. Serve.

SLOW-COOKED VEGETABLE WILD RICE SOUP

Steps:

• Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

SLOW-COOKER CHICKEN & WILD RICE SOUP WITH ASPARAGUS & PEAS

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, until deep golden brown, about 5 minutes total. Transfer to a 5- to 6-quart slow cooker. Finely chop 6 garlic cloves and add to the slow cooker along with broth, leek, carrot, wild rice, salt and pepper.
• Cover and cook until the chicken is cooked through and the rice is tender, 3 hours on High or 6 hours on Low. Transfer the chicken to a clean cutting board and shred into bite-size pieces; discard bones.
• Add asparagus and peas to the slow cooker; cook on High, uncovered, until the vegetables are bright green and tender, 15 to 20 minutes. Stir in the shredded chicken, parsley, chives and lemon juice.
• Halve the remaining garlic clove and rub the cut sides over both sides of toasts. Drizzle the toasts with the remaining 1 tablespoon oil. Serve the soup with the toasts.

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.