Best 6 Crock Pot Wild Rice With Cranberries Recipes

SLOW-COOKER WILD RICE WITH 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.

CROCK POT WILD RICE PILAF

Steps:

• Spray a 3-quart slow cooker with nonstick cooking spray.
• Rinse the wild rice in a colander and drain well.
• Combine the wild rice in the prepared crock pot together with onion, salt, pepper, chicken broth, water, mushrooms, and thyme and mix well.
• Cover crock pot and cook on high for 3 to 4 hours or on low for 7 to 8 hours. If you have a newer, hotter cooking slow cooker, check at three hours on high and 6 hours on low.
• The pilaf is done when the rice is tender and has absorbed the liquid.
• Stir in the butter, then cover the crock pot and let stand for 10 minutes. Stir gently but thoroughly and serve.

SLOW-COOKED WILD RICE

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.

CROCKPOT WILD RICE STUFFING WITH CRANBERRIES

Steps:

• In a large skillet, heat the olive oil over medium. Add the onions and celery and let cook, stirring occasionally, until the onion is softened and lightly brown, about 8 minutes. Increase the heat to medium high, then add the mushrooms. Let cook, stirring often, until the mushrooms are soft and most of the liquid has evaporated, about 6 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and set aside.
• In a 3- or 4-quart slow cooker, stir together the wild rice blend and sautéed vegetables. Carefully pour in the chicken broth (if using a 3-quart slow cooker, it will be full nearly to the top). Gently stir, then cover and cook on low for 5 to 6 hours or high for 2 to 3 hours, until the rice is tender. Turn off the slow cooker, then stir in the cranberries, sage, and thyme.
• Taste and add additional salt and/or pepper as desired. Cover and let stand 10 minutes. Just before serving, sprinkle the toasted almonds over the top. Serve warm.

CROCK POT WILD RICE WITH CRANBERRIES

Steps:

• Mix all ingredients except almonds and cranberries in a crock pot.
• Cover and cook on LOW for 4 to 5 hours or until wild rice is tender.
• Meanwhile, cook almonds in ungreased heavy skillet over medium-low heat for 5 to 7 minutes, stirring frequently until they start to brown, then stir constantly until golden brown; set aside.
• When rice is tender, stir almonds and cranberries into rice mixture in crock pot.
• Cover and continue cooking on LOW for 15 minutes.

WILD RICE WITH DRIED BLUEBERRIES

Steps:

• In a large skillet, heat butter over medium heat. Add mushrooms; cook and stir 4-5 minutes or until tender. In a 5-qt. slow cooker, combine rice, mushrooms, onions, salt and pepper. Pour broth over rice mixture. Cook, covered, on low 3-4 hours or until rice is tender. Stir in pecans and blueberries. Cook, covered, 15 minutes longer or until heated through. If desired, top with additional sliced green onions.