Slow Cooker_ The Best Cookbook Ever - Diane Phillips [120]
Fruited Wild Rice Pilaf
Wild rice is an aquatic grain that is raised in the northern regions of North America. I like to serve wild rice with roasted meats and poultry, and it makes a delicious stuffing for poultry and butterflied pork tenderloin. This wild rice pilaf is cooked with plump dried apricots and cranberries, giving the rice a sweet and crunchy flavor.
2 cups wild rice, rinsed with cold water and drained twice
½ cup (1 stick) unsalted butter
1 medium onion, finely chopped
3 stalks celery, finely chopped
1 teaspoon dried marjoram
4 to 5 cups chicken broth
½ cup finely chopped dried apricots
½ cup dried cranberries
½ teaspoon freshly ground black pepper
½ cup sliced almonds, toasted
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 rice into the slow-cooker insert. Melt the butter in a large skillet over medium-high heat. Add the onion, celery, and marjoram and sauté until the vegetables are softened, about 4 minutes.
transfer the vegetables to the slow-cooker insert. Stir in the broth, apricots, cranberries, and pepper. Cover and cook on high for 2½ to 3 hours or on low for 7 hours, until the rice is tender. Check at intervals to make sure there is still liquid in the slow cooker, and add more broth if needed. Uncover the slow cooker and cook for another 30 to 45 minutes on low. Stir in the almonds.
serve from the cooker set on low.
serves 8–10
Basil and Pine Nut Pilaf
Basil and crunchy toasted pine nuts give this pilaf terrific flavor and texture. I like to serve this with grilled seafood; it adds color, aroma, and flavor to the plate. Any leftovers make a terrific rice salad, tossed with vinaigrette and with strips of cooked chicken, fish, or beef added.
2 tablespoons unsalted butter
1 cup pine nuts
3 cups converted white rice
4½ to 5½ cups chicken or vegetable broth
1 teaspoon freshly ground black pepper
½ cup finely chopped fresh basil, plus additional whole leaves for garnishing
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.
melt the butter in a small sauté pan over medium-high heat. Add the pine nuts and sauté until they begin to color, about 4 minutes. Set aside.
combine the rice, 4½ cups broth, and the pepper in the slowcooker insert. Cover and cook on high for 1 hour.
stir in the pine nuts and chopped basil. Cover and cook for 1½ hours, until the rice is tender and liquid is absorbed.
serve from the cooker set on warm, garnished with the whole basil leaves.
serves 8-10
Bread Stuffings
Stuffings and dressings are part and parcel of what make holidays so special. Your slow cooker makes these stuffings, which are really savory bread puddings, moist and delicious, and delivers the added bonus of keeping them warm until you’re ready to serve.
Classic Bread Stuffing
I’ve never met a starch I didn’t like, and stuffing is a guilty pleasure for me. I eat it while I’m making it, I’ve been known to sneak tastes while it’s being cooked, and I’ve been caught eating the leftovers cold! This is the stuffing my mom made when I was a child, and I still love its herby flavor, especially with gravy!
8 cups stale white bread cubes (a sturdy bread, such as Pepperidge Farm)
½ cup (1 stick) unsalted butter
2 medium onions, finely chopped
4 stalks celery with leaves, finely chopped
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
¼ cup finely chopped fresh Italian parsley
2 to 3 cups chicken broth
1½ teaspoons salt
1 teaspoon freshly ground black pepper
3 large eggs,