Thanks for joining me for this week’s edition of Crock Pot Wednesdays. I’m always impressed by what you have to say.
By now you know that I use my slow cooker for every course on the menu. I use it year round, too. It just makes my life simpler in so many ways.
Just about any recipe can be adapted to the slow cooker. This is an easy-to-follow guideline for use in doing just that.
Source: http://busycooks.about.com/library/weekly/aa022103a.htm |
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After several days of soup, chili and stews, I was ready for something on a plate:) I had all (well almost) of the ingredients for this pilaf on hand which made it an easy decision for me. The recipe comes from The Gourmet Slow Cooker Volume II by Lynn Alley which I highly recommend purchasing.
Notes
I think dried apricots or mango would be a nice addition to or in place of the dried cranberries. I think I will give that a try the next time I prepare it.
I served this with grilled lamb chops and steamed carrots. It would be good with just about any meat, I think.
Ingredients
- 1 cup wild rice, well rinsed
- 1 Tablespoon unsalted butter
- 1/2 yellow onion, chopped
- 1 cup assorted fresh wild mushrooms, stemmed and sliced
- 2 celery stalks thinly sliced
- 3 cups chicken stock or water
- 1/4 cup dried currants or dried cranberries
- Salt
- 1 cup black walnuts, coarsely chopped
- 1/2 cup chopped green onions, green parts only, for garnish
Instructions
Pilaf
- Place the rice in the slow cooker.
- Place a large sauté pan over medium-high heat and add the butter.
- Add the onion, mushrooms, and celery and sauté for about 5 minutes, until soft.
- Transfer to the slow cooker and add the water and currants (I used dried cranberries.)
- Cover and cook on low for 2 1/2 to 3 hours, until the rice just starts to burst open
- Do not overcook or the rice will get mushy. Season to taste with salt.
Walnuts
- Preheat the oven to 350 degrees. Spread the walnuts (I used English walnuts from the freezer.) in an even layer on a baking sheet. Cook for about 10 minutes, until toasted.
- Divide the pilaf among plates and serve warm, garnished with the walnuts and green onions.
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I hope you are escaping the Deep Freeze of the South and North! Our low is expected to be about 12 degrees tonight. That’s cold!
Linked to: Menu Plan Monday
Tempt My Tummy Tuesday
Tasty Tuesdays
Tuesdays At the Table
Hi Debbie
What a fabulous looking recipe – and a wonderful looking book to check out! I am always looking for new ways to make tasty rice! Thanks for sharing and have a fabulous week!
Ramona
http://create-with-joy.blogspot.com
Where do you find black walnuts? I never see black walnuts in our stores here. This recipe looks delicious.
Your pilaf sounds delicious, Debbie. It would be wonderful to serve with pork or roast chicken. Black walnuts are hard to come by here and when they are available they are expensive. I’ll have to use plain ol’ plain ol’ when I do make this. I hope you have a wonderful day. Blessings…Mary
Hi Debbie! I remembered this week! 🙂 Although I think I may have done it wrong, I just put my name and not the recipe’s name. Oops. Oh well! Your recipe sounds wonderful, I love the sound of the wild rice!
This pilaf looks and sounds divine! I love black walnuts and all of the other ingredients, too. Thanks for the great recipe!
Sounds wonderful! I linked up – it’s an older post but yummy every time 🙂
just found your blog from permanent posies! looooveee my crockpot!
Hi, I am back and this time, I had no problems. I linked two soups that I should have made in the crock pot but didn’t. I have to pull the pot out. I have gotten into bad habits.