Slow Cooker Wild Rice Recipe With Pecans Food

SLOW COOKER WILD RICE RECIPE WITH PECANS

Steps:

• Use a 3 1/2 to 4 quart slow cooker
• Place all of the broth, wild rice blend, carrot, mushrooms, dairy-free butter, tamari, onion, marjoram, tarragon, salt and pepper in the slow cooker.
• Turn to low 5-6 hours.
• Stir in pecans. Cover and let stand 10 minutes.
• Serve with a slotted spoon and garnish with scallions.

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.

WILD AND WHITE RICE WITH CHERRIES, APRICOTS, AND PECANS

Steps:

• In a 3 1/2- or 4-quart electric slow cooker, mix together the white rice, wild rice, broth, water, sherry, onion, garlic powder, and garlic pepper.
• Cover and cook on the low heat setting about 5 hours, or until the rices are tender but not mushy.
• Stir in the apricots, cherries, pecans, and parsley.
• Serve immediately.

WILD RICE WITH SPICY PECANS

Steps:

• Combine the water, bay leaves, salt, and pepper in a pot with a tight fitting lid.
• Bring to a boil. Add the rice, reduce to a simmer, and cook for 40 to 45 minutes.
• When cooked stir in the butter, cover again and keep warm.
• Combine the pecans, cayenne, maple syrup and salt in a saute pan and quickly cook over low heat until the nuts have lightly toasted.
• Remove from the heat and combine with the cooked wild rice.

RICE COOKER WILD RICE

Steps:

• Rub with butter or spray rice cooker pan with nonstick cooking spray.
• Add water or stock, rice, and salt to taste.
• Cover and cook about 40- 50 minutes, or until rice is fluffy.
• Let stand 10 minutes more before serving.