“The nutty flavor of wild rice makes a great combo with dried apricots, pine nuts, and traditional ingredients. I combined some recipes and the result was eagerly consumed. When I made this I fully cooked the rice. This is a forgiving and flexible recipe. There are so many different things to add or substitute: walnuts, almonds, orange zest, dried cranberries, mushrooms, more bread, whatever you prefer.” - by birdseed
Ingredients
Adjust Servings
Original recipe yields 20 servings
Directions
- Bring 8 cups chicken broth and wild rice to a boil in a saucepan; reduce heat and simmer until rice is partially tender, about 30 minutes.
- Mix partially-cooked wild rice with chicken broth, cranberry-walnut bread, 1 cup chicken broth, celery, water chestnuts, pecans, pine nuts, onion, apple, apricots, and garlic together in a slow cooker.
- Cook on Low until wild rice has softened and split, at least 40 more minutes.
Nutrition
Amount Per Serving (20 total)
- Calories
- 246 cal
- 12%
- Fat
- 7.7 g
- 12%
- Carbs
- 38.5 g
- 12%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
Marianne
"I really really wanted to like this rice more, and I think I'll try it again with a few changes. I made Cranberry Walnut Bread from this site so I could make this rice, and I let the slices dry out a..." See mores much as they could. But when I added the bread, the rice became gummy. I used mushrooms rather than water chestnuts, and I omitted the pine nuts (until the price comes down) but otherwise followed the recipe. I'll make this again because I do like the other ingredients with the rice."
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