Best 8 Slow Cooker Wild Rice Medley Recipes

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If you're looking for a simple and delicious meal that can be prepared in a slow cooker, then a slow cooker wild rice medley is the perfect choice. With its hearty combination of wild rice, vegetables, and spices, this dish can be enjoyed as a main course or paired with a protein of your choice. The slow cooker makes it easy to prepare, allowing you to enjoy a flavorful and satisfying meal with minimal effort. Whether you're a seasoned cook or just starting out, this recipe is sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKED WILD RICE



Slow-Cooked Wild Rice image

This recipe has become such a family heirloom that I asked my mother's permission before passing it along. It has traveled to weddings, baptisms, landmark birthdays and wedding anniversaries-and it always makes people happy. -Janet Mahowald, Rice Lake, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 4h15m

Yield 8 cups

Number Of Ingredients 8

1 pound bulk pork sausage
4 celery ribs, chopped
1 small onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup uncooked wild rice
1 can (4 ounces) mushroom stems and pieces, drained
3 cups chicken broth

Steps:

  • In a large skillet, cook and crumble sausage with celery and onion over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes; drain. Transfer to a 3-qt. slow cooker. Add soups, rice and mushrooms. Stir in broth., Cook, covered, on low until rice is tender, 4-5 hours.

Nutrition Facts : Calories 236 calories, Fat 14g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1059mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

SLOW-COOKER WILD RICE MEDLEY



Slow-Cooker Wild Rice Medley image

Slow cook wild rice with veggies to make this tasty side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 5h20m

Yield 12

Number Of Ingredients 12

1 1/2 cups uncooked wild rice
2/3 cup chopped celery
1 tablespoon butter or margarine, melted
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 large onion, chopped (1 cup)
2 medium carrots, chopped (3/4 cup)
3 1/2 cups vegetable broth (from 32-oz carton)
1/3 cup pine nuts
1/2 cup chopped dried cherries
Chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pine nuts, cherries and parsley.
  • Cover; cook on Low heat setting 5 to 6 hours or until wild rice is tender and liquid is absorbed.
  • Meanwhile, sprinkle pine nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Set aside.
  • Just before serving, stir cherries and toasted pine nuts into wild rice. Sprinkle with parsley.

Nutrition Facts : Calories 140, Carbohydrate 25 g, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg

SLOW-COOKER THREE-GRAIN MEDLEY



Slow-Cooker Three-Grain Medley image

Betty Crocker's Heart Healthy Cookbook shares a recipe! This slow-cooked side dish features a hearty combination of wheat, barley and rice!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 6h10m

Yield 6

Number Of Ingredients 10

2/3 cup uncooked wheat berries
1/2 cup uncooked hulled or pearl barley
1/2 cup uncooked wild rice
1/4 cup chopped fresh parsley
1/4 cup butter, melted, or canola or soybean oil
2 teaspoons finely shredded lemon peel
6 medium green onions, thinly sliced (6 tablespoons)
2 cloves garlic, finely chopped
2 cans (14 ounces each) vegetable broth
1 jar (2 ounces) diced pimientos, undrained

Steps:

  • Mix all ingredients in 3 1/2- to 6-quart slow cooker.
  • Cover and cook on Low heat setting 4 to 6 hours or until liquid is absorbed. Stir before serving.

Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 20 mg, Fat 1, Fiber 4 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 3 g, TransFat 0 g

RICE COOKER WILD RICE



Rice Cooker Wild Rice image

Can't get get any easier than this. I never go wrong with rice in the cooker. You can have it ready and warming to use in any recipe. I use the same recipe for white and wild rice.

Provided by TishT

Categories     Rice

Time 52m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup wild rice
2 cups water or 2 cups chicken broth
salt, to taste
butter or nonstick cooking spray

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.

Nutrition Facts : Calories 142.8, Fat 0.4, SaturatedFat 0.1, Sodium 5.2, Carbohydrate 30, Fiber 2.5, Sugar 1, Protein 5.9

BROWN AND WILD RICE MEDLEY WITH BLACK BEANS



Brown and Wild Rice Medley with Black Beans image

This is a flavorful whole grain rice and black bean dish that can stand on its own as a vegetarian dish or can be added to with any sort of meat. You can use any rice mixture (brown, wild, long grain, red), if desired. You can use any mushroom in place of the shiitake mushrooms.

Provided by Kate1040

Categories     Side Dish     Rice Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 14

3 (14 ounce) cans vegetable broth
¾ cup wild rice
¾ cup brown rice
1 ½ tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons dry sherry
1 tablespoon minced garlic
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon ground cardamom
1 cup canned black beans, rinsed and drained
1 (4 ounce) can shiitake mushrooms, drained
⅓ cup dried cranberries
1 tablespoon dried parsley

Steps:

  • Combine vegetable broth, wild rice, brown rice, and olive oil in a saucepan; bring to a boil, reduce heat to low, cover with a lid, and simmer for 20 minutes. Stir balsamic vinegar, sherry, garlic, salt, black pepper, and cardamom into rice; cover with a lid and continue simmering until flavors start to combine, about 10 minutes.
  • Stir black beans, mushrooms, cranberries, and parsley into rice mixture; continue cooking over low heat until rice is tender and mixture is hot throughout, 10 to 15 minutes more.

Nutrition Facts : Calories 284.5 calories, Carbohydrate 52.1 g, Fat 4.9 g, Fiber 6.6 g, Protein 8.6 g, SaturatedFat 0.7 g, Sodium 722 mg, Sugar 8.8 g

WILD RICE CASSEROLE RECIPE BY TASTY



Wild Rice Casserole Recipe by Tasty image

Rustic and filling, this wild rice casserole is the perfect warm dish for cool evenings.

Provided by Tasty

Categories     Dinner

Time 50m

Yield 6 servings

Number Of Ingredients 12

4 tablespoons unsalted butter, plus more for greasing
1 medium yellow onion, diced
3 medium carrots, diced
3 stalks celery, diced
3 cloves garlic, minced
¼ cup all purpose flour
2 cups chicken stock
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups shredded chicken, cooked
4 cups wild rice medley, cooked
¼ cup fresh parsley, roughly chopped

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter.
  • Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
  • Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes.
  • Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined.
  • Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes.
  • Top with the parsley before serving.
  • Enjoy!

Nutrition Facts : Calories 809 calories, Carbohydrate 101 grams, Fat 32 grams, Fiber 7 grams, Protein 30 grams, Sugar 9 grams

CROCK POT RICE & VEGETABLE MEDLEY



Crock Pot Rice & Vegetable Medley image

From Canadian Living Slow cooker Cookbook Special. This is a recipe I'd like to try soon. It looks so easy to make.

Provided by Dreamer in Ontario

Categories     Rice

Time 4h40m

Yield 10-12 serving(s)

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1 large onion, sliced
2 carrots, sliced
1 stalk celery, sliced
3 garlic cloves, minced
4 cups vegetable stock
2 cups parboiled rice
1/2 cup finely chopped sun-dried tomato
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch crumbled saffron threads or 1 pinch ground turmeric
1 1/2 cups frozen peas
1 cup chopped roasted red pepper
1/2 cup finely diced green pepper
2 tablespoons lemon juice
2 tablespoons minced fresh parsley

Steps:

  • Heat oil in a large skillet over medium heat.
  • Saute the onion, carrots, celery and garlic, stirring occasionally, until the onion has softened (about 5 min).
  • Add sauteed veggies to slow cooker.
  • Add vegetable stock, rice, sun dried tomatoes, salt, pepper and saffron.
  • Cover and cook for 4 hours on low until the rice is cooked and the liquid has been absorbed.
  • Stir in the peas, peppers and lemon juice using a fork.
  • Cover and cook on high for 15 minutes until hot and peppers are tender.
  • Sprinkle with parsley.

Nutrition Facts : Calories 102.4, Fat 1.7, SaturatedFat 0.3, Sodium 401.7, Carbohydrate 19.5, Fiber 2.4, Sugar 3.7, Protein 3

WILD RICE MEDLEY



Wild Rice Medley image

For an autumn feel at any meal, serve this distinctive side dish starring wild rice. The recipe comes from Antonia Seguin of Westlock, Alberta.

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 8 servings.

Number Of Ingredients 13

1-3/4 cups reduced-sodium chicken broth
1 teaspoon dill weed
1/2 teaspoon dried basil
1/8 teaspoon pepper
Pinch dried thyme
3/4 cup uncooked wild rice
1 cup chopped green pepper
1 small onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
6 fresh mushrooms, sliced
1 large tomato, diced
1/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a large saucepan, combine broth and seasonings; bring to a boil. Add rice; cover and simmer for 55-60 minutes or until liquid is absorbed. , In a large skillet, saute green pepper and onion in oil. Add garlic; cook 1 minute longer. Add mushrooms; saute until tender. Stir in rice and tomato. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 110 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 48mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

Tips:

  • Choose the right rice: Wild rice is the main ingredient in this recipe, so it's important to choose a high-quality brand. Look for wild rice that is plump and has a nutty flavor.
  • Use a slow cooker: A slow cooker is the best way to cook wild rice because it allows the rice to cook slowly and evenly. This results in tender, fluffy rice.
  • Add vegetables: Vegetables add flavor and nutrients to the wild rice medley. Some good options include carrots, celery, onions, mushrooms, and bell peppers.
  • Use broth instead of water: Broth adds more flavor to the rice. You can use chicken broth, vegetable broth, or beef broth.
  • Season the rice: Don't forget to season the rice with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or thyme.
  • Let the rice rest: Once the rice is cooked, let it rest for 5 minutes before serving. This allows the rice to absorb the flavors of the other ingredients.

Conclusion:

Slow cooker wild rice medley is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover vegetables. With its nutty flavor and tender texture, wild rice is a healthy and satisfying grain that can be enjoyed by people of all ages. This recipe is a great way to introduce wild rice to your family and friends.

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