Slow Cooker Wild Rice With Cranberries Recipes

SLOW-COOKER TURKEY BREAST STUFFED WITH WILD RICE AND CRANBERRIES

Steps:

• In large bowl, mix all ingredients except turkey. Cut turkey into slices at 1-inch intervals about three-fourths of the way through, forming deep pockets.
• In 3- to 4-quart slow cooker, place turkey. Stuff pockets with wild rice mixture. Place remaining rice mixture around edge of slow cooker.
• Cover; cook on Low heat setting 8 to 9 hours or until juice of turkey is clear when center of thickest part is cut (170°F). Thermometer inserted in center of stuffing should read 165°F.

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.

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.

SLOW COOKER PORK WITH PEARS AND CRANBERRIES

Steps:

• Mix all ingredients except pork and place in slow cooker.
• Put pork sliced in cooker and cook on low for 6 hours.
• Serve with wild rice and fresh broccolli. A really nice meal!

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 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 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.

ORANGE WILD RICE WITH PISTACHIOS AND CRANBERRIES

Steps:

• Combine orange juice, rice, and water in a saucepan; bring to a boil, reduce heat to low, cover saucepan with a lid, and simmer until rice is tender, about 45 minutes. Remove from heat and let steam, covered, for 10 minutes more. Stir pistachios and cranberries into rice.

CHICKEN AND CRANBERRY WILD RICE CASSEROLE

Steps:

• Combine diced onion and celery with all but last 3 ingredients in slow cooker. Mix well.
• Top with skinless chicken breast, bone side up.
• Cover and cook on low heat 6-8 hours (less if high setting and/or boneless breasts are used).
• Stir in frozen peas and cranberries and cook on low another 15-30 minutes.
• To serve, sprinkle with fresh, chopped parsley. Let guests serve themselves from the slow cooker.