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
WILD RICE STUFFING
This delicious fruit and nut stuffing side dish goes perfect as an anytime snack too!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 5
Number Of Ingredients 8
Steps:
- Heat oven to 325°. Heat wild rice and water to boiling in 2-quart saucepan, stirring occasionally; reduce heat. Cover and simmer about 45 minutes or until wild rice is tender; drain.
- Mix butter and orange juice in 2-quart casserole. Stir in apple, wild rice, bread crumbs, raisins and walnuts. Cover and bake about 1 hour or until apple is tender.
Nutrition Facts : Calories 480, Carbohydrate 66 g, Cholesterol 35 mg, Fat 4, Fiber 5 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg
SLOW COOKER SOURDOUGH & FRESH HERB STUFFING
This simple Crock Pot stuffing recipe stays moist in the middle and gets golden-crisp around the edges. Holiday perfection - plus, it's vegetarian and dairy-free!
Provided by Kare for Kitchen Treaty
Time 6h30m
Number Of Ingredients 16
Steps:
- Grease the bottom and sides of the Crock Pot with olive oil.
- Preheat oven to 375 degrees. Spread bread cubes onto two rimmed cooking sheets and bake, stirring once, until crisp, about 10 minutes. You can also dry the bread cubes out without using the oven. Just cut the bread into chunks and let it sit at room temperature for 24-48 hours, until hard. Add the bread cubes to the slow cooker.
- Set a large saute pan over medium-high heat. When hot, add the olive oil, then the onion and celery. Saute until tender and lightly browned, about 7 minutes. Add the garlic and cook, stirring, for 1 minute. Remove from heat and add the broth, stirring to scrap up any remaining brown bits of onion.
- Let the broth mixture cool to room temperature. Add the parsley, sage, rosemary, thyme, salt, pepper, and egg. Beat with a whisk until blended.
- Pour the broth and veggie mixture over the bread crumbs. Use a wooden spoon or spatula to gently stir until evenly distributed. Add additional broth, 1/4 cup at a time, until the bread is almost entirely soaked and is no longer crunchy, but not so much that there is broth pooled at the bottom of the slow cooker. The bottom of the slow cooker should still be relatively dry.
- Cook on low for 4-6 hours, until the edges are golden brown.
- Top with fresh herbs before serving, if desired.
SLOW-COOKER SOURDOUGH AND WILD RICE STUFFING
Simplify your holiday cooking with an easy-on-the-cook slow cooker stuffing.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 8h15m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 300°F. Spread bread cubes in single layer in large roasting pan or baking pan. Bake 10 to 15 minutes or until lightly toasted; set aside.
- Place 3 cups broth, the wild rice and mushrooms in 4- or 5-quart slow cooker. Cover and cook on high heat setting 3 hours.
- Add remaining ingredients except 3/4 cup broth to wild rice mixture. Add bread cubes. Pour 3/4 cup broth over bread mixture; toss gently. Cover and cook on low heat setting 4 hours to 4 hours 30 minutes. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 135, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg
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