CROCKPOT RICE PILAF
Steps:
- Combine broth and water in a 4 cup glass measuring cup and microwave on high until very hot, about 5 minutes. You can also heat the broth and water mixture in a saucepan on the stovetop. Don't let the mixture boil.
- Spray a 3 1/2 quart slow cooker with cooking spray to reduce sticking.
- Combine rice, onion, and pepper in the slow cooker and mix to combine.
- Pour hot broth mixture over and cover crock pot.
- Cook on high for 1 1/2 to 2 hours, until rice, is tender. Stir and serve.
Nutrition Facts : Calories 63 kcal, Carbohydrate 13 g, Cholesterol 1 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 271 mg, Sugar 1 g, Fat 1 g, ServingSize 1 crockpot (10 to 12 Servings), UnsaturatedFat 0 g
CROCK POT GARLIC RICE PILAF
This is so good, whenever I make this, is goes over great, even among non rice fans. Any leftover heat up great
Provided by Chefpooky
Categories Low Cholesterol
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan, add rice and garlic, saute until golden. Add 2 cups of chicken broth and bring to a boil.
- Place into crock pot, with remaining 3 cups of broth.
- Cook on high, 4-5 hours.
Nutrition Facts : Calories 334, Fat 10.7, SaturatedFat 5.6, Cholesterol 20.4, Sodium 1082.3, Carbohydrate 49.6, Fiber 2.3, Sugar 1.1, Protein 9.3
SLOW-COOKED WILD RICE PILAF
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
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 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
SLOW-COOKER MUSHROOM RICE PILAF
A few modifications to our dear Great-aunt Bernice's easy mushroom rice pilaf recipe have made this an always-requested dish for potlucks, barbecues and family get-togethers. It'll become a slow cooker favorite in your household, too!-Amy Williams, Rialto, California
Provided by Taste of Home
Categories Side Dishes
Time 3h20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute rice in butter until lightly browned. Add green onions and garlic; cook and stir until tender. Stir in mushrooms., Transfer to a 1-1/2-qt. slow cooker. In a small bowl, whisk water and beef base; pour over rice mixture. Cover and cook on low for 3 to 3-1/2 hours or until rice is tender and liquid is absorbed. Fluff with a fork. If desired, add sliced green onions.
Nutrition Facts : Calories 210 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 512mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
EASY GARLIC RICE PILAF RECIPE
Garlic Rice is the side dish that goes with pretty much anything! It's packed with flavor, easy to make, and the whole family will love it! With just four ingredients, this garlic rice is a winner! Tender white rice, plenty of garlic, butter, and then some vegetable broth to make sure each grain soaks up the maximum flavor! This simple rice dish work with so many different main courses. And leftovers are great for lunches as it reheats well.
Provided by Claire | Sprinkle and Sprouts
Categories Side
Time 30m
Number Of Ingredients 6
Steps:
- Rinse the rice in cold water at least three times to remove any excess starch. (see note 3)1 ½ cups white rice
- Peel and finely chop the garlic.10 cloves garlic
- Add the butter to a large shallow skillet/pan (one with a lid).3 tbsp butter
- Add the garlic and place over low heat.
- Once the garlic has softened and is smelling aromatic, remove a tablespoon of butter and garlic from the pan and set to one side.
- Add the washed rice to the remaining butter in the pan and stir to coat.
- Pour in the hot broth and the salt, then bring to a simmer.1 ½ cups hot broth½ tsp salt
- Reduce the heat to low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid has been absorbed.
- Remove from heat, but don't lift the lid. Let the finished pilaf stand for 5-10 minutes, then fluff with a fork.
- Serve the cooked rice with the reserved garlic butter and a sprinkle of fresh herbs.
Nutrition Facts : Calories 345 kcal, Carbohydrate 59 g, Protein 6 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 23 mg, Sodium 724 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CREAMY WILD RICE PILAF FOR THE CROCK POT
I loved finding a rice recipe for the crock pot that can cook by itself and then be served at dinner time with some quickly grilled or baked chicken or fish. It is from BHG Slow Cooker Recipes.
Provided by Geema
Categories Brown Rice
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a 4 quart slow cooker combine uncooked wild rice, brown rice, carrots, mushrooms, celery, onion, raisins, soup, thyme, poultry seasoning, salt and pepper.
- Stir in water.
- Cover and cook on low setting for 7-8 hours.
- stir in the sour cream.
Nutrition Facts : Calories 247, Fat 6.2, SaturatedFat 2.6, Cholesterol 6.3, Sodium 486.6, Carbohydrate 42.7, Fiber 3, Sugar 5.3, Protein 6.6
CROCK-POT WILD RICE PILAF
Make and share this Crock-Pot Wild Rice Pilaf recipe from Food.com.
Provided by DrGaellon
Categories Grains
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Spray 3 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.
Nutrition Facts : Calories 225.7, Fat 1.5, SaturatedFat 0.3, Sodium 241.1, Carbohydrate 44.2, Fiber 3.9, Sugar 2.7, Protein 11.8
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EASY HOMEMADE RICE PILAF - SERVED FROM SCRATCH
From servedfromscratch.com
4.8/5 (182)Calories 216 per servingCategory Side Dish
- Heat 1 tablespoon of olive oil on medium in a cast iron skillet, deep skillet, or pot. Add garlic and onion and sauté for 60-90 seconds.
- *If using stock that's been stored in the fridge, take it out of the fridge to warm to room temperature. Or you can heat it in a pot or put it in a pyrek measuring cup and pop it in the microwave (using cold stock will add to the time it takes to bring it to a boil).
- Add remaining 1 tablespoon of olive oil and then add rice. Stir to ensure that all of the rice is coated in the oil. Toast rice for 4-5 minutes until rice is translucent.
SLOW COOKER HERBED CHICKEN AND RICE PILAF. - HALF …
From halfbakedharvest.com
4.1/5 (633)Total Time 4 hrs 20 minsEstimated Reading Time 6 minsCalories 587 per serving
- 1. In the bowl of your slow cooker, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper. 3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet. Add the rosemary.4. Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours. If the rice is hard, add and addition 1/2 cup broth and cook another 30 minutes on high.5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.
- 1. In the bowl of your instant pot, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper.3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the instant pot, skin side up, along with any juices left in the skillet. Add the rosemary. 4. Cover, select the manual setting, and cook on high pressure for 25 minutes. Once done cooking, use the quick release function and release the steam.5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.
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