Slow-Cooked Wild Rice Recipe

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Slow-Cooked Wild Rice Recipe

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This recipe has become such a family heirloom that I asked permission from my mother 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 bulk pork 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

  • 1 pound bulk pork 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

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