Slow Cooker Wild Rice Medley Recipes

SLOW-COOKER WILD RICE WITH CRANBERRIES

Slow-Cooker Wild Rice with Cranberries image

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

Ingredients

1 1/2 cups uncooked wild rice
1 tablespoon butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium green onions, sliced (1/4 cup)
2 cans (14 ounces each) vegetable broth
1 can (4 ounces) sliced mushrooms, undrained
1/2 cup slivered almonds
1/3 cup dried 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.

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 WILD RICE

Slow-Cooked Wild Rice image

This recipe has become such a family heirloom that I asked my mother's permission before passing it along. It has traveled to weddings, baptisms, landmark birthdays and wedding anniversaries-and it always makes people happy. -Janet Mahowald, Rice Lake, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 4h15m

Yield 8 cups

Number Of Ingredients 8

Ingredients

1 pound bulk pork sausage
4 celery ribs, chopped
1 small onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup uncooked wild rice
1 can (4 ounces) mushroom stems and pieces, drained
3 cups chicken broth

Steps:

In a large skillet, cook and crumble sausage with celery and onion over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes; drain. Transfer to a 3-qt. slow cooker. Add soups, rice and mushrooms. Stir in broth., Cook, covered, on low until rice is tender, 4-5 hours.

Nutrition Facts : Calories 236 calories, Fat 14g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1059mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

SLOW-COOKER THREE-GRAIN MEDLEY

Slow-Cooker Three-Grain Medley image

Betty Crocker's Heart Healthy Cookbook shares a recipe! This slow-cooked side dish features a hearty combination of wheat, barley and rice!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 6h10m

Yield 6

Number Of Ingredients 10

Ingredients

2/3 cup uncooked wheat berries
1/2 cup uncooked hulled or pearl barley
1/2 cup uncooked wild rice
1/4 cup chopped fresh parsley
1/4 cup butter, melted, or canola or soybean oil
2 teaspoons finely shredded lemon peel
6 medium green onions, thinly sliced (6 tablespoons)
2 cloves garlic, finely chopped
2 cans (14 ounces each) vegetable broth
1 jar (2 ounces) diced pimientos, undrained

Steps:

Mix all ingredients in 3 1/2- to 6-quart slow cooker.
Cover and cook on Low heat setting 4 to 6 hours or until liquid is absorbed. Stir before serving.

Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 20 mg, Fat 1, Fiber 4 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 3 g, TransFat 0 g

BEEF AND WILD RICE MEDLEY

Beef and Wild Rice Medley image

A packaged rice mix speeds up preparation of this meal-in-one entree. Cayenne pepper gives the beef a little kick, and an assortment of veggies add color and crunch.-Janelle Christensen of Big Lake, Minnesota

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1 pound beef top sirloin steak, cut into 3/4-inch cubes
1 tablespoon canola oil
1/4 cup sliced celery
1/4 cup julienned green pepper
2-1/4 cups water
1 package (6 ounces) long grain and wild rice mix
1 small tomato, chopped
2 tablespoons chopped green onion

Steps:

In a small bowl, combine the garlic powder, thyme and cayenne. Sprinkle over beef., In a large saucepan coated with cooking spray, cook beef in oil until no longer pink; drain. Stir in celery and green pepper; cook 2 minutes longer or until vegetables are crisp-tender. Stir in the water and rice mix with contents of seasoning packet. , Bring to a boil. Reduce heat; cover and simmer for 23-28 minutes or until rice is tender. Stir in tomato; heat through. Sprinkle with onion.

Nutrition Facts : Calories 327 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 626mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

BROWN AND WILD RICE MEDLEY WITH BLACK BEANS

Brown and Wild Rice Medley with Black Beans image

This is a flavorful whole grain rice and black bean dish that can stand on its own as a vegetarian dish or can be added to with any sort of meat. You can use any rice mixture (brown, wild, long grain, red), if desired. You can use any mushroom in place of the shiitake mushrooms.

Provided by Kate1040

Categories Side Dish Rice Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 14

Ingredients

3 (14 ounce) cans vegetable broth
¾ cup wild rice
¾ cup brown rice
1 ½ tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons dry sherry
1 tablespoon minced garlic
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon ground cardamom
1 cup canned black beans, rinsed and drained
1 (4 ounce) can shiitake mushrooms, drained
⅓ cup dried cranberries
1 tablespoon dried parsley

Steps:

Combine vegetable broth, wild rice, brown rice, and olive oil in a saucepan; bring to a boil, reduce heat to low, cover with a lid, and simmer for 20 minutes. Stir balsamic vinegar, sherry, garlic, salt, black pepper, and cardamom into rice; cover with a lid and continue simmering until flavors start to combine, about 10 minutes.
Stir black beans, mushrooms, cranberries, and parsley into rice mixture; continue cooking over low heat until rice is tender and mixture is hot throughout, 10 to 15 minutes more.

Nutrition Facts : Calories 284.5 calories, Carbohydrate 52.1 g, Fat 4.9 g, Fiber 6.6 g, Protein 8.6 g, SaturatedFat 0.7 g, Sodium 722 mg, Sugar 8.8 g

SLOW-COOKER WILD RICE AND MUSHROOM SOUP

Slow-Cooker Wild Rice and Mushroom Soup image

Two irresistibly earthy flavors--mushrooms and nutty wild rice--come together perfectly in this soup, simply seasoned with dry soup mix.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 lb. small whole mushrooms, halved
1/2 cup uncooked whole-grain wild rice (not cracked or broken)
1 medium stalk celery, cut into 1/2-inch pieces
2 medium carrots, cut into 1/2-inch pieces
1 envelope onion mushroom soup mix (from 1.8-oz. pkg.)
1 tablespoon sugar
1 cup water
1 (32-oz.) container Progresso™ beef broth
1 cup frozen sweet peas, thawed

Steps:

In 3 to 4-quart slow cooker, layer mushrooms, rice, celery, carrots, soup mix and sugar. Pour water and broth over top.
Cover; cook on Low setting for 6 to 8 hours.
About 10 minutes before serving, gently stir thawed peas into soup. Cover; cook an additional 10 minutes or until peas are thoroughly heated.

Nutrition Facts : Calories 140, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 4 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 1/3 Cups, Sodium 1130 mg, Sugar 7 g

RICE MEDLEY

Rice Medley image

In this easy recipe, ordinary rice is dressed up with peas, shredded carrot and seasonings. This fresh-tasting and colorful side dish goes great with a variety of meaty main courses.-Doyle Rounds, Bridgewater, Virginia

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

1 cup uncooked long grain rice
2-1/4 cups water
2 cups frozen peas, thawed
1 carrot, shredded
1-1/2 teaspoons salt-free herb seasoning
1 teaspoon low-sodium chicken bouillon granules
1 teaspoon lemon juice

Steps:

In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Remove from the heat; add lemon juice. Fluff with a fork.

Nutrition Facts :

SLOW COOKER MUSHROOM AND WILD RICE SOUP

Slow Cooker Mushroom and Wild Rice Soup image

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

Ingredients

4 tablespoons unsalted butter (1/2 stick)
1/4 cup all-purpose flour
5 cups vegetable or chicken stock, plus more as needed
1/4 cup dry white wine (see Tip)
2 pounds mixed mushrooms (such as cremini and shiitake), tough stems removed, chopped into 1/2- to 1-inch pieces
1 cup wild rice (about 6 ounces)
2 celery stalks, finely chopped
1 small yellow or red onion, grated or minced
1 large carrot, peeled and finely chopped
6 garlic cloves, smashed and chopped
3 sprigs fresh thyme or 1 teaspoon dried thyme
1 teaspoon garlic powder
Kosher salt and black pepper
1/2 cup sour cream
Chopped scallions or chives and fresh dill, for topping

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.)

RICE COOKER WILD RICE

Rice Cooker Wild Rice image

Can't get get any easier than this. I never go wrong with rice in the cooker. You can have it ready and warming to use in any recipe. I use the same recipe for white and wild rice.

Provided by TishT

Categories Rice

Time 52m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 cup wild rice
2 cups water or 2 cups chicken broth
salt, to taste
butter or nonstick cooking spray

Steps:

Rub with butter or spray rice cooker pan with nonstick cooking spray.
Add water or stock, rice, and salt to taste.
Cover and cook about 40- 50 minutes, or until rice is fluffy.
Let stand 10 minutes more before serving.

Nutrition Facts : Calories 142.8, Fat 0.4, SaturatedFat 0.1, Sodium 5.2, Carbohydrate 30, Fiber 2.5, Sugar 1, Protein 5.9

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