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Slow Cooker Wild Rice Pilaf
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- #117965
The crock pot is an ideal vessel for making perfect wild rice. Mixed with mushrooms and lightly flavored with thyme, salt and pepper, this recipe is a great match to almost any meal.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
1 comment
ingredients
1 1/2 cup uncooked wild rice
1/2 cup finely chopped onion
1/2 teaspoon salt
1/8 teaspoon black pepper
1 can (14 ounce size) ready to serve chicken broth
2 cups water
1 can (4 ounce size) sliced mushrooms, drained
1/2 teaspoon dried thyme leaves
directions
Spray 4-6 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.
added by
alena
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
163 calories, 1 grams fat, 32 grams carbohydrates, 8 grams protein per serving. This recipe is low in fat.
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reviews & comments
I have a potluck to bring a dish to. Is this something I could cook one day & re-heat the next? I was thinking of cooking until you say to add the mushrooms, cooling it & finishing it the next day ( to keep the rice from getting mushy ) Do you think it would work or would everything turn into a soggy mess? I'll be making it soon & will post an "after" comment with rating, but it looks & sounds delicious!
If I was going to make it ahead of time, I would probably under cook it in the first step (maybe 2 1/2 - 3 hours instead of 3-4). It will continue to absorb liquid overnight so there is a chance it could get softer than it would otherwise. If you do make it ahead, please let us know how it turns out and how long you cooked it!
November 20, 2011
I love wild rice. I mean, I'm from Minnesota - I think it's a law that we have to love it. I don't cook it often, however, because it takes so long to cook. The crock pot makes that process even easier. I would have liked fresh mushrooms (sauteed in some butter?) in this a bit better I think, but the jarred version worked fine. The wild rice was perfectly done.