Slow Cooker_ The Best Cookbook Ever - Diane Phillips [119]
heat ¼ cup of the butter with the oil in a large saucepan over medium-high heat. Add the shallots and sauté until softened, about 4 minutes. Add the rice and cook, stirring to coat with the butter, until the rice begins to look opaque. Add the wine and cook until the wine evaporates.
transfer the mixture to the slow-cooker insert and stir in the broth. Cover and cook on high for 2½ hours; check the risotto at 2 hours to make sure that the broth hasn’t evaporated.
stir in the remaining butter and Gorgonzola before serving immediately.
serves 4–6
Pilaf
Pilaf dates back to ancient times, and is common throughout the Middle East, Asia, and South America. Grain (usually rice) is sauteed in butter or oil, and then cooked in a seasoned broth. The slow cooker not only helps to make a fluffy pilaf but also will keep it warm until serving.
Bulgur and Shiitake Mushroom Pilaf
Bulgur, which is wheat that has been steamed, dried, and cracked, makes a nice change of pace for a side dish. The slightly crunchy texture, flavored here with soy and shiitake mushrooms, contrasts nicely with grilled meats, chicken, or seafood. Bulgur comes in several different sizes: very fine, coarse, and medium. I recommend the medium texture for these dishes.
2 cups medium bulgur
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces fresh shiitake mushrooms, stems removed, caps sliced
¼ cup soy sauce
4 cups beef broth (substitute vegetable or chicken broth if desired)
4 ounces dried shiitake mushrooms, crumbled.
coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray and add the bulgur. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, and fresh mushrooms and sauté until the onion is softened and translucent and the liquid in the pan has evaporated. Remove from the heat, pour in the soy sauce, and scrape up any remaining bits from the bottom of the pan.
transfer the contents of the skillet to the slow-cooker insert and stir in the broth and dried mushrooms. Cover and cook on low for 5 to 6 hours, until the bulgur is tender and the broth is absorbed.
serve from the cooker set on warm.
serves 8
White and Wild Rice Pilaf
Crunchy wild rice and white rice combine in this classic side dish. You might think this dish old-fashioned, but the classics often remind us that simple foods are the best, and this is no exception. The pilaf, rich with the flavor of chicken broth and filled with vegetables, not only looks beautiful but also tastes great! Try serving it mounded in the center of a serving platter surrounded by roasted meat, poultry, or seafood.
2 cup converted white rice
2 cups wild rice, rinsed with cold water and drained twice
½ cup (1 stick) unsalted butter
2 medium onions, finely chopped
4 medium carrots, cut into ½-inch dice
4 stalks celery, cut into ½-inch dice
1 teaspoon dried thyme
½ teaspoon dried sage leaves, crushed in the palm of your hand
6 to 7 cups chicken broth
coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.
pour the white and wild rice into the slow-cooker insert. Melt the butter in a large skillet over medium-high heat. Add the onions, carrots, celery, thyme, and sage and sauté until the onions are translucent and softened, about 6 minutes. Add 1 cup of the broth to the skillet and heat, scraping up any browned bits from the bottom of the pan. Add the contents of the skillet and remaining chicken broth to the rice (see savvy).
cover and cook on low for 5 hours, until the rice is tender but not mushy and the liquid is absorbed. Remove the lid from the slow cooker and cook for an additional 30 minutes.
serve the rice from the cooker set on warm.
serves 8–10
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wild rice savvy
Each brand of wild rice is different, and