), The Spruce Eats uses cookies to provide you with a great user experience. This side dish goes well with almost any big meaty main, so it really is a no-fail dish to serve at any meal. Store leftovers in the fridge for up to five days. Copyright © 2020 Or Whatever You Do | Trellis Framework by Mediavine. Cover and cook for 25 minutes. Next you’ll be sautéing your onions and mushrooms until they are tender and browned. Also, a good indicator that the dish is done is that the majority, if not all, of the broth will absorbed. FUN FACT: being from Minnesota, I’ve eaten my fair share of wild rice dishes over the years. Other than the broth and the celery, there isn’t anything specific you should be looking for in the other ingredients. Let’s begin by talking a little bit about wild rice. Just like rice pilaf, the grains of rice get coated in fat before absorbing the cooking liquid, ensuring plump, tender, separate grains with no sticky clumps. This is where the versatility comes in. You may need the other 1/2 cup chicken broth, but just keep an eye on it during the last bit of cooking at only add if necessary. If you don’t need that much, simply cut the recipe in half. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Sturdy, and able to absorb whatever flavors you marry it with, but keeping its own distinct flavor underneath. Boiling is the standard cooking process, just as for rice. Simply add the wild rice to the slow-cooker. Next, add in the carrots, seasonings, other rice, 3 cups chicken broth, wine, and sage along with the reserved wild rice, and simmer until everything is cooked and tender. This makes for easy prepping, easy cooking, and easy clean-up! BUT THERE IS ONE DOWNSIDE; wild rice is pretty spendy compared to other grains. And my preferred way for cooking wild rice pilaf. I hope you stay awhile and find some new favorite recipes. Sometimes we omit the mushrooms and stir in dried cranberries or cherries during the last hour of cooking time. Pour in your broth and turn the slow-cooker on. I have a few ideas that you can find right here: Serve any of these delicious recipes with your Wild Rice PIlaf and a vegetable or salad on the side, and you have a meal fit to serve as an intimate dinner for two, or a meal fit to fill the bellies of a ravenous crowd. A rice pilaf is a great recipe to enjoy in the colder months when heavier and more filling meals are needed. Pilaf is a dish usually cooked with rice and various seasonings. Also, a good indicator that the dish is done is that the majority, if not all, of the broth will absorbed. If you have a newer, hotter cooking slow cooker, check at three hours on high and six hours on low. You can also cook wild rice in an instant pot, which is my current favorite way to. Butternut Squash and Apple SaladBrussels Sprouts with Goat Cheese and HoneyRoasted Asparagus with Easy Lemon Tahini. 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. Add more water or broth, if needed, and fluff the rice with a fork. You can easily strain the rice after its' done cooking so you don’t have leftover broth in your pilaf. Now add vegetable broth and let all cook … Leave a comment and a star rating below and/or share a photo on Instagram and mention @CleanPlateMama. If you are tracking these things for medical purposes please consult an outside, trusted source. You can cook it on the stove, but I like the slow-cooker method for this recipe. This makes for easy prepping, easy cooking, and easy clean-up! Due to this, you’ll often find wild rice blends, which are less expensive than only wild rice. One of the many little miracles that nature has given us to enjoy. This slow-cooker wild rice pilaf is packed with veggies like Brussels sprouts and mushrooms and is full of flavor. Drain well. (time will vary depending on the type of rice you are using. I believe the food we eat plays a vital role in our overall health and that the best form of nutrition comes from high quality/whole foods, which is where my inspiration comes from. It’s packed with magnesium, zinc, iron, fiber. It grows wild in marshy areas in Minnesota and the upper Midwest and was harvested by American Indians in canoes. It grows wild in marshy areas in Minnesota and the upper Midwest and was harvested by American Indians in canoes. The outer covering is brown/black in color and resembles a rice. Turn heat to low, cover and cook for 45 – 50 minutes without opening the lid or stirring the rice. This Wild Rice Pilaf is an easy but savory side dish that will compliment any dinner you plan on cooking up tonight! Share these recipes and you'll definitely get more dinner invites. Store any leftovers in an airtight container in the fridge and it will stay good for up to 5 days. If it’s still a little too crunchy for you, you can continue to cook the rice; checking every 15 minutes or so. By using The Spruce Eats, you accept our, A Guide to the Most Popular Types of Rice, Simple Crock Pot Chicken and Turkey Recipes, 16 Easy Casseroles to Make for Dinner Tonight. You will want to cook the wild rice only until it’s about ¾ of the way done since it will continue to cook once you add it with the other ingredients and simmer. If you have never cooked it or eaten it before, then you will quickly discover that this is not like your ordinary rice. Some even like to soak in water overnight or for a couple of hoursdd. The long slow cooking time is ideal for wild rice. Look at the package carefully. Wild rice is the perfect choice for the crockpot. Add remaining broth and bring rice & stock up to a simmer. If you want to pin this recipe, use the little pin button at the top of the card. My name is Sara and I'm a clean foodie! Or my Traeger Apple Crisp served with a scoop of ice cream. https://www.thekitchn.com/how-to-make-a-simple-rice-pilaf-227729 How to Make Slow Cooker Wild Rice Pilaf. It’s quite labor-intensive to produce, so it costs more. Don’t forget dessert! Read more! If your slow-cooker is set to high, it will take about 3.5-4 hours to cook. Spray a 3-quart slow cooker with nonstick cooking spray. Slice your Brussels sprouts and mushrooms and chop up the onion, celery, and garlic. What should I serve with this Wild Rice Pilaf? 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. Try my Triple Berry Trifle, great to serve a crowd. PREPPING: Limited prepping is needed for this slow-cooker wild rice pilaf. Combine 1 cup wild rice with 2 cups boiling water or broth and salt to taste in a 2-quart casserole with a tight-fitting lid. Wild rice is high in many nutrients and protein (great source of plant-based protein). Before you get started, it's good to know that cooking times can vary greatly depending on how the wild rice was dried, how long it's been stored, and whether it's true wild rice or cultivated wild rice, so be sure to bite-test it along the way and follow the rice's texture over any of the suggested cooking times below. You can easily strain the rice after its’ done cooking so you don’t have leftover broth in your pilaf. And did you know that wild rice isn't a grain but is the seed of a grass plant? https://www.thekitchn.com/how-to-cook-wild-rice-on-the-stovetop-198709 Hello and welcome! Hearty wild rice is the star of this flavorful, homemade wild rice pilaf. Wild rice actually comes from an aquatic grass. Cook on high for 3 1/2-4 hours, or on low for 7-8 hours. The long slow cooking time is ideal for wild rice. A pilaf is defined as a combination of rice and other ingredients, such as vegetables. Traeger Pork Tenderloin with Mustard Sauce, 4 cups chicken broth (for boiling the wild rice, can use well-salted water in a pinch). If you want to prepare a large amount to freeze or to prepare a large amount for a big gathering, then baking is the way to go. Rinse the wild rice in a colander and drain well. Cover crock pot and cook on high for 3 to 4 hours or on low for 7 to 8 hours. In a large non-stick skillet, saute the onions & mushrooms in butter until they are tender and browned.