SLOW-COOKER WILD RICE WITH CRANBERRIES
Create a new side with this festive rice dish. The slow cooker makes it easy.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 5h30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 260, Carbohydrate 45 g, Cholesterol 5 mg, Fat 1/2, Fiber 5 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 900 mg
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.
Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SLOW COOKER MUSHROOM AND WILD RICE SOUP
Making creamy soups in the slow cooker can be tricky because it's not possible to simmer them with the top off and reduce the liquid. One easy way to thicken without reducing is to use a roux, a mix of flour and butter. Heat the roux in the microwave, then whisk it into the stock in the slow cooker before adding the other ingredients. (If you don't have a microwave, simply melt the butter in a small saucepan, stir in the flour, let it bubble, then proceed.) This soup is best prepared on the high setting for two reasons: First, when cooked on low, the wild rice becomes too soft before the mushrooms are tender. Second, the roux doesn't thicken as effectively on low. If you need a longer cook time, omit the rice, put the soup on low for 8 hours, and turn the heat up to high before serving. Cook the rice separately according to package directions, then stir it in before serving. Find a pressure cooker version of this recipe here.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put the butter in a microwave-safe container (a liquid measuring cup works well) and microwave until the butter is completely melted, 30 seconds to 1 minute. With a fork, whisk the flour into the butter to make a smooth mixture the texture of cake batter, then microwave until the roux is steaming hot and bubbling slightly around the edges, about 30 seconds.
- Scrape the roux into a 6- to 8-quart slow cooker and whisk in the stock and wine. Stir in the mushrooms, wild rice, celery, onion, carrot, chopped garlic, thyme and garlic powder. Season with 1 teaspoon salt and several generous grinds of black pepper. Cook on high until most of the rice grains are just slightly split open and the vegetables are tender, about 4 hours. (The soup can hold for 1 to 2 hours on the warm setting, but eventually the wild rice will overcook.)
- Turn the heat to warm. Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of the hot soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) If you'd like the soup to be thinner, whisk in warm broth or water to the desired consistency. Taste the soup and add more salt and pepper to taste.
- Divide the soup among bowls and top with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)
SLOW COOKER CHICKEN STEW WITH WILD RICE
This thick, stick-to-your-ribs stew features tender wild rice and buttery-soft chicken. The poultry slowly simmers on the bone all day long, lending more flavor to the soup and moisture to the meat. After the long cook time, the meat falls off the bone and shreds easily.
Provided by Ms Julie
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 7h25m
Yield 8
Number Of Ingredients 15
Steps:
- Stir chicken broth, onion, carrot, rice, celery, mushrooms, garlic, salt, and pepper together in a 6-quart slow cooker. Nestle in chicken, thyme, and bay leaves.
- Cover and cook on Low until chicken and wild rice are tender, about 7 hours. An instant-read thermometer inserted near the bone of each breast should read 165 degrees F (74 degrees C).
- Remove chicken from the slow cooker. Increase heat to High. Discard chicken bones and shred meat; set aside. Discard thyme sprigs and bay leaves.
- Whisk milk and flour together in a medium bowl. Stir into slow cooker and cook on High until thickened, about 10 minutes. Gently stir in chicken. Garnish with parsley.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 36.6 g, Cholesterol 74.2 mg, Fat 8.6 g, Fiber 3.6 g, Protein 34.2 g, SaturatedFat 3.2 g, Sodium 570.1 mg, Sugar 8.6 g
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