Slow-Cooked Wild Rice Recipe

Publisher Photo

Slow-Cooked Wild Rice Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours

Ingredients

  • 1 pound Jones No Sugar Pork Sausage Roll 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

Directions

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. Yield: 8 cups
Originally published as Slow-Cooked Wild Rice in Taste of Home Christmas Annual Annual 2017, p31

Nutritional Facts

3/4 cup: 236 calories, 14g fat (4g saturated fat), 30mg cholesterol, 1059mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 9g protein.

Popular Videos

  • 1 pound Jones No Sugar Pork Sausage Roll 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
  1. 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.
  2. Cook, covered, on low until rice is tender, 4-5 hours. Yield: 8 cups
Originally published as Slow-Cooked Wild Rice in Taste of Home Christmas Annual Annual 2017, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSlow-Cooked Wild Rice

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review