Best Slow Cooker Wild Rice Medley Recipes

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CROCK POT WILD RICE



Crock Pot Wild Rice image

Easy, healthy and delicious, this crock pot wild rice is a keeper in my book.

Provided by Martha McKinnon | Simple Nourished Living

Categories     Slow Cooker Vegetable/Side Dish

Time 4h10m

Number Of Ingredients 8

1 cup wild rice, uncooked
1/2 cup sliced fresh mushrooms
1/2 cup diced onion
1/2 cup diced green, yellow or red bell pepper (I had a package of multi-colred mini peppers so I used a combination)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2-1/2 cups fat-free low sodium vegetable or chicken broth

Steps:

  • Ideal slow cooker size: 2-Quart.
  • Layer the rice, mushrooms, onion, and pepper in the slow cooker.
  • Drizzle the olive oil over. Sprinkle with salt and pepper. Pour the broth over the rice and vegetables.
  • Cover and cook on LOW 4 to 6 hours, OR on HIGH for 2-1/2 to 3 hours, OR until rice and vegetables are tender and liquid is absorbed.

Nutrition Facts : ServingSize 1 cup, Calories 180 kcal, Carbohydrate 31 g, Protein 9 g, Fat 4 g, Fiber 3 g

WILD RICE MEDLEY



Wild Rice Medley image

Wonderful and easy side dish that I got from our local grocery store's monthly magazine. Putting it out here for safe keeping. You can also make this a complete meal by adding cooked chicken. Enjoy !!

Provided by pammyt

Categories     Long Grain Rice

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1/4 cup finely chopped shallot
1 (7 ounce) box new orleans style long grain and wild rice (Zatarain's)
1 1/2 cups water
1/2 cup dry white wine
1/2 teaspoon dried thyme
1 (8 ounce) can water chestnuts, drained and coarsely chopped
1 cup frozen mixed vegetables, medley (peas, carrots, corn, green beans)
1 cup chopped red bell pepper
2 tablespoons chopped fresh parsley

Steps:

  • In medium saucepan, melt butter over medium-high heat.
  • Add shallot; cook stirring occasionally until shallot wilts, about 2 to 3 minutes.
  • Add rice mix, water, wine and thyme; bring to a boil.
  • Reduce heat, cover, and simmer until rice is tender and liquid is absorbed, about 20-25 minutes.
  • Stir in water chestnuts, vegetable medley, and red bell pepper; cook stirring occasionally until heated through, about 2 to 3 minutes.
  • Place in serving bowl and garnish with parsley.

Nutrition Facts : Calories 187.3, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 42.8, Carbohydrate 33, Fiber 4.1, Sugar 3, Protein 5.7

SLOW-COOKED WILD RICE PILAF



Slow-Cooked Wild Rice Pilaf image

Come home to this hearty wild rice pilaf recipe that's slow cooked for dinner using Sliced Mushrooms, chicken broth and dried cherries!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 5h10m

Yield 12

Number Of Ingredients 11

1 1/2 cups uncooked wild rice
1/2 cup sliced green onions
1 (4.5-oz.) jar sliced mushrooms, drained
1 garlic clove, minced
3/4 teaspoon salt
1 (14 1/2-oz.) can ready-to-serve chicken broth
2 cups water
1/2 cup (3 oz.) dried cherries
3/4 teaspoon dried thyme leaves
1/4 teaspoon nutmeg
2 tablespoons chopped fresh parsley

Steps:

  • Spray 4 to 6-quart slow cooker with nonstick cooking spray. Rinse rice with cold water; place in sprayed slow cooker. Add onions, mushrooms, garlic, salt, broth and water.
  • Cover; cook on high setting for 3 to 4 hours.
  • Add cherries, thyme and nutmeg to rice; mix gently. Cook on low setting for an additional 30 to 60 minutes or until rice is opened and tender.
  • Just before serving, stir in parsley.

Nutrition Facts : Calories 110, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 3/4 Cup, Sodium 180 mg, Sugar 4 g

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

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

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

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

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-COOKED VEGETABLE WILD RICE SOUP



Slow-Cooked Vegetable Wild Rice Soup image

This thick and hearty soup is packed with colorful vegetables. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h25m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

6 cups reduced-sodium vegetable broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes
2 celery ribs, sliced
2 medium carrots, chopped
1-3/4 cups sliced baby portobello mushrooms
1 medium onion, chopped
1 medium parsnip, peeled and chopped
1 medium sweet potato, peeled and cubed
1 medium green pepper, chopped
1 cup uncooked wild rice
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
2 fresh thyme sprigs, plus more for topping

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

WILD RICE HOT DISH (CROCK POT)



Wild Rice Hot Dish (Crock Pot) image

From the Fix it And Forget It cookbook. Yummy, and easy to throw together in the am. I keep cubed cooked chicken in the freezer just to throw in easy meals like this!

Provided by CookbookCarrie

Categories     One Dish Meal

Time 6h10m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 cups wild rice, uncooked but rinsed well
1/2 cup slivered almonds (I personally don't add these) (optional)
1/2 cup chopped onion
1/2 cup chopped celery
1 (8 ounce) can mushrooms, drained
2 cups cut up chicken (rotisserie works well too)
6 cups chicken stock or 6 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 tablespoon parsley

Steps:

  • Wash and drain rice.
  • Combine all ingredients in slow cooker and mix it up well.
  • Cover and cook on low 4-6 hours.
  • DO NOT REMOVE LID BEFORE RICE HAS COOKED 4 HOURS.

CREAMY WILD RICE



Creamy Wild Rice image

Creamy herbed wild rice recipe - slow cooked for a warm hearty dinner!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 8h10m

Yield 12

Number Of Ingredients 9

1 1/2 cups uncooked wild rice
1 medium onion, chopped (1/2 cup)
1/2 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed cream of celery soup
1 can (10 3/4 oz) condensed cream of mushroom soup
2 1/4 cups water
1/4 cup chopped fresh parsley

Steps:

  • Rinse rice with cold water; drain. In 5- to 6-quart slow cooker, mix rice and all remaining ingredients except parsley.
  • Cover; cook on Low heat setting 8 to 9 hours. Stir in parsley before serving.

Nutrition Facts : Calories 130, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 2 g, TransFat 0 g

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