Slow-Cooked Wild Rice Pilaf

  • Prep 10 min
  • Total 5 hr 10 min
  • Servings 12

Ingredients

  • 1 1/2 cups uncooked wild rice
  • 1/2 cup sliced green onions
  • 1 (4.5-oz.) jar sliced mushrooms, drained
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 1 (14 1/2-oz.) can ready-to-serve chicken broth
  • 2 cups water
  • 1/2 cup (3 oz.) dried cherries
  • 3/4 teaspoon dried thyme leaves
  • 1/4 teaspoon nutmeg
  • 2 tablespoons chopped fresh parsley

Steps

  • 1
    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.
  • 2
    Cover; cook on high setting for 3 to 4 hours.
  • 3
    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.
  • 4
    Just before serving, stir in parsley.

  • Dried cranberries can be used in place of the cherries.
  • Cook the rice ahead; keep it warm in a slow cooker set on low for up to two hours.
  • Cover any leftover pilaf and refrigerate or freeze it; reheat in the microwave for another meal.
  • Enjoy this winter side dish with a pork, poultry or beef entree.

Nutrition Facts

Serving Size: 3/4 Cup
Calories
110
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
180mg
8%
Total Carbohydrate
21g
7%
Dietary Fiber
2g
8%
Sugars
4g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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