Prep 20 mins
Cook 8 hrs
I loved finding a rice recipe for the crock pot that can cook by itself and then be served at dinner time with some quickly grilled or baked chicken or fish. It is from BHG Slow Cooker Recipes.
- 1 cup wild rice, rinsed and drained
- 1 cup regular brown rice
- 1 cup shredded carrot
- 1 cup sliced mushrooms
- 1⁄2 cup thinly sliced celery
- 1⁄2 cup chopped onion
- 1⁄4 cup raisins
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 teaspoon dried thyme, crushed
- 1 teaspoon poultry seasoning
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 cups water
- 1⁄2 cup sour cream
- In a 4 quart slow cooker combine uncooked wild rice, brown rice, carrots, mushrooms, celery, onion, raisins, soup, thyme, poultry seasoning, salt and pepper.
- Stir in water.
- Cover and cook on low setting for 7-8 hours.
- stir in the sour cream.
I have sinced tried this recipe again with the added changes that were made in the water. It was FANTASTIC! My family really loved it. I used dried mushrooms since I can get a large container at my whole sale store. This way I have mushrooms on hand all the time.The only other change I made was to add Campbell's Golden Mushroom soup. This will be a keeper now. Thanks for the posting.
I still found the texture a bit gummy. I used the auto setting on my crockpot and it was done when I checked it in 6 hours (maybe overdone). I also think that I just did not care for the "creamy" texture given by the canned soup and sour cream -- personal preference. The seasonings were very good.
I love the ease of this recipe, but thought that the texture of the rice was a bit gummy. I am not sure if it is the recipe or just the way that rice turns out when slow cooked. The flavors were good, tasted like stuffing. I liked that I could use brown and wild rice and that there were some veggies in there. Opted not to add the raisins or the sour cream at the end. Thanks for sharing this recipe!