Slow Cooker Spring Rice Pilaf Recipes
SLOW-COOKER MUSHROOM RICE PILAF
A few modifications to our dear Great-aunt Bernice's easy mushroom rice pilaf recipe have made this an always-requested dish for potlucks, barbecues and family get-togethers. It'll become a slow cooker favorite in your household, too!-Amy Williams, Rialto, California
Provided by Taste of Home
Categories Side Dishes
Time 3h20m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 210 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 512mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
PERFECT CROCK POT RICE
Make and share this Perfect Crock Pot Rice recipe from Food.com.
Provided by Mirj2338
Categories Rice
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rub your slow cooker lightly with 1 tablespoon butter or margarine.
- Pour in rice, water and salt.
- Cover and cook on High 1 1/2 to 2 1/2 hours, stirring occasionally.
- Note: Up to 4 cups raw rice may be prepared in slow cooker making 10 cups cooked.
SLOW-COOKER SPRING RICE PILAF
Fortify standby long-grain rice with a colorful mix of vegetables-carrots, sweet peas, red bell pepper. Toasted almonds bring surprising crunch to this tasty and pretty spring-fresh side.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 16
Number Of Ingredients 11
Steps:
- In 12-inch skillet, melt butter over medium-high heat. Add rice, onion and salt; cook 8 to 10 minutes, stirring frequently, until rice is lightly golden brown. Stir in broth and water. Heat to boiling; remove from heat.
- Spray inside of 3- to 4-quart slow cooker with cooking spray. Pour rice mixture into cooker. Stir in carrots. Make sure all rice is under liquid and not sticking to side of cooker.
- Cover; cook on Low heat setting 2 to 2 hours 30 minutes.
- Stir in peas and bell pepper. Increase heat setting to High; cover and cook 15 to 20 minutes or until hot. Sprinkle with almonds and parsley. Rice will hold on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 140, Carbohydrate 23 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 0 g, TransFat 0 g
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.
Nutrition Facts : Calories 63 kcal, Carbohydrate 13 g, Cholesterol 1 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 271 mg, Sugar 1 g, Fat 1 g, ServingSize 1 crockpot (10 to 12 Servings), UnsaturatedFat 0 g
CROCK POT GARLIC RICE PILAF
This is so good, whenever I make this, is goes over great, even among non rice fans. Any leftover heat up great
Provided by Chefpooky
Categories Low Cholesterol
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan, add rice and garlic, saute until golden. Add 2 cups of chicken broth and bring to a boil.
- Place into crock pot, with remaining 3 cups of broth.
- Cook on high, 4-5 hours.
Nutrition Facts : Calories 334, Fat 10.7, SaturatedFat 5.6, Cholesterol 20.4, Sodium 1082.3, Carbohydrate 49.6, Fiber 2.3, Sugar 1.1, Protein 9.3
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SLOW COOKER HERBED CHICKEN AND RICE PILAF. - HALF …
From halfbakedharvest.com
4/5 (589)Total Time 4 hrs 20 minsEstimated Reading Time 6 minsCalories 439 per serving
- 1. In the bowl of your slow cooker, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper. 3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet. Add the rosemary.4. Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours. If the rice is hard, add and addition 1/2 cup broth and cook another 30 minutes on high.5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.
- 1. In the bowl of your instant pot, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper.3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the instant pot, skin side up, along with any juices left in the skillet. Add the rosemary. 4. Cover, select the manual setting, and cook on high pressure for 25 minutes. Once done cooking, use the quick release function and release the steam.5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.
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- Heat olive oil or butter in a skillet. Sauté rice, garlic and onion until rice is lightly toasted. 6-8 minutes.
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SLOW COOKER WILD RICE PILAF - SALADS/SIDES - CLEAN PLATE MAMA
From cleanplatemama.com
5/5 (1)Total Time 4 hrs 10 minsCategory Side DishCalories 174 per serving
- Wild rice will burst open when it’s done, so you’ll have a good idea of when it's fully cooked by looking at it. Once you see that the rice has burst open, give it a taste. If it’s still a little too crunchy for you, you can continue to cook the rice; checking every 15 minutes or so. Also, a good indicator that the dish is done is that the majority, if not all, of the broth will absorbed. If there is a little extra broth, that’s okay. You can easily strain the rice after its' done cooking so you don’t have leftover broth in your pilaf.
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Category Low-Calorie Spring Slow-Cooker RecipesCalories 300 per servingTotal Time 4 hrs 20 mins
- Combine carrot, wild rice, onion, and almonds in the bottom of the slow cooker. Stir in the broth. Cook on Low for 2 hours or on High for 1 hour.
- Remove skin from chicken thighs and place chicken in slow cooker. Combine maple syrup, mustard, vinegar, garlic, sage, salt, and ground pepper in a small bowl. Pour over the chicken in the slow cooker. Cook on Low for 6 hours or on High for 3 hours more. Serve rice mixture with a slotted spoon. Top with chicken thighs.
WILD RICE PILAF RECIPE | MYRECIPES
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5/5 (1)Total Time 4 hrsServings 8-10
- Stir together first 3 ingredients in a lightly greased 3-qt. slow cooker, stirring until rice is coated. Stir in chicken broth, onion, and pepper.
- Cover and cook on HIGH 3 1/2 to 4 hours or until rice is tender. Stir in cherries with a fork; turn off heat, cover, and let stand 15 minutes.
- Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 4 minutes or until toasted and fragrant. Stir into rice with a fork just before serving.
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