WILD RICE PILAF RECIPE
Learn how to prepare this hearty, gluten-free, and vegan wild rice pilaf recipe packed with veggies and tons of flavor, making it the perfect side dish for any meal.
Provided by Aysegul Sanford
Categories Side Dish
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat oil in a large heavy bottomed pot over medium-high heat. Add in onion, carrots, and celery and saute until softened, 4-5 minutes.
- Stir in mushrooms and cook, stirring frequently, for about 5-7 minutes. Add in garlic and saute for 30 seconds.
- Stir in wild rice blend, vegetable stock, salt and pepper. Put the lid on and bring it to a boil. As soon as it comes to a boil, turn the heat down to low and simmer for 45-50 minutes or until the liquid is mostly absorbed and wild rice blend is cooked through.
- Once it is cooked, let it rest for 5 minutes. Garnish with parsley and serve.
Nutrition Facts : Calories 265 kcal, Carbohydrate 47 g, Protein 10 g, Fat 5 g, SaturatedFat 4 g, Sodium 883 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
CROCK POT WILD RICE
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
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 PILAF
Steps:
- Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
- Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.
SLOW COOKER WILD RICE PILAF WITH BASIL, CORN AND BELL PEPPER
Slow Cooker Wild Rice Pilaf with Basil, Corn, and Bell Pepper. A summer spin on classic rice pilaf that's perfect for barbecues and easy dinners. No oven!
Provided by Erin Clarke / Well Plated
Categories Main Course Side Dish
Time 3h45m
Number Of Ingredients 11
Steps:
- Lightly coat a 3- to 4 1/2-quart slow cooker with nonstick spray. Heat the oil in a large skillet over medium heat. Add onions and garlic. Cook just until the onions begin to soften, about 5 minutes.
- To the slow cooker, add the onion mixture, bell peppers, uncooked rice, corn, salt, and pepper. Pour 1 1/2 cups very hot water over the top. Stir to combine, cover, and cook 3 1/2 to 4 hours on low or 2 to 3 hours on high.
- When ready to serve, stir in the lemon juice, toasted pine nuts, and basil. Taste and add additional salt as desired. Enjoy warm.
Nutrition Facts : ServingSize 1 (of 10), about a heaping 3/4 cup each, Calories 133 kcal, Carbohydrate 19 g, Protein 4 g, Fat 5 g, Sodium 173 mg, Fiber 2 g, Sugar 6 g
SLOW-COOKED WILD RICE
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
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.
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.
Nutrition Facts : Calories 117 kcal, Carbohydrate 16 g, Cholesterol 13 mg, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, Sodium 719 mg, Sugar 3 g, Fat 5 g, ServingSize 6 servings, UnsaturatedFat 0 g
SLOW-COOKER SPRING RICE PILAF
Fortify standby long-grain rice with a colorful mix of vegetables-carrots, sweet peas, red bell pepper. Toasted almonds bring surprising crunch to this tasty and pretty spring-fresh side.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 16
Number Of Ingredients 11
Steps:
- In 12-inch skillet, melt butter over medium-high heat. Add rice, onion and salt; cook 8 to 10 minutes, stirring frequently, until rice is lightly golden brown. Stir in broth and water. Heat to boiling; remove from heat.
- Spray inside of 3- to 4-quart slow cooker with cooking spray. Pour rice mixture into cooker. Stir in carrots. Make sure all rice is under liquid and not sticking to side of cooker.
- Cover; cook on Low heat setting 2 to 2 hours 30 minutes.
- Stir in peas and bell pepper. Increase heat setting to High; cover and cook 15 to 20 minutes or until hot. Sprinkle with almonds and parsley. Rice will hold on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 140, Carbohydrate 23 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 0 g, TransFat 0 g
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- Wild rice will burst open when it’s done, so you’ll have a good idea of when it's fully cooked by looking at it. Once you see that the rice has burst open, give it a taste. If it’s still a little too crunchy for you, you can continue to cook the rice; checking every 15 minutes or so. Also, a good indicator that the dish is done is that the majority, if not all, of the broth will absorbed. If there is a little extra broth, that’s okay. You can easily strain the rice after its' done cooking so you don’t have leftover broth in your pilaf.
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