Crockpotwildricepilaf Recipes
CREAMY WILD RICE PILAF FOR THE CROCK POT
I loved finding a rice recipe for the crock pot that can cook by itself and then be served at dinner time with some quickly grilled or baked chicken or fish. It is from BHG Slow Cooker Recipes.
Provided by Geema
Categories Brown Rice
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a 4 quart slow cooker combine uncooked wild rice, brown rice, carrots, mushrooms, celery, onion, raisins, soup, thyme, poultry seasoning, salt and pepper.
- Stir in water.
- Cover and cook on low setting for 7-8 hours.
- stir in the sour cream.
Nutrition Facts : Calories 247, Fat 6.2, SaturatedFat 2.6, Cholesterol 6.3, Sodium 486.6, Carbohydrate 42.7, Fiber 3, Sugar 5.3, Protein 6.6
CROCK-POT WILD RICE PILAF
Make and share this Crock-Pot Wild Rice Pilaf recipe from Food.com.
Provided by DrGaellon
Categories Grains
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 225.7, Fat 1.5, SaturatedFat 0.3, Sodium 241.1, Carbohydrate 44.2, Fiber 3.9, Sugar 2.7, Protein 11.8
WILD RICE PILAF
Steps:
- Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
- Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.
WILD AND BROWN RICE PILAF WITH CRANBERRIES
Categories Side Bake Thanksgiving High Fiber Cranberry Dried Fruit Fall Healthy Brown Rice Wild Rice Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 11
Steps:
- 1. Plump the cranberries in the wine for about 20 minutes. Drain the cranberries and reserve the liquid.
- 2. To make the brown rice, sweat the onions in the reserved cranberry liquid until the onions are translucent. Add the brown rice and stock. Bring the liquid to a boil and cover the pot tightly. Cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 40 minutes.
- 3. To prepare the wild rice, bring the apple cider, stock and wild rice to a boil in a medium sauce pot. cover the pot tightly, and cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 90 minutes.
- 4. Place the unpeeled shallots on a bed of coarse salt in a 375°F(190°C) oven until the exterior is very crisp about 20 minutes. Allow the shallots to cool. Remove the skin and shred the flesh.
- 5. Combine both rices and the plumped cranberries. Garnish with the roasted shallots.
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