Gluten-Free Crockpot Wild Rice

Gluten-Free Crockpot Wild Rice

Gluten-Free Crockpot Wild Rice made with wild rice, brown rice, chopped carrots and celery, diced onion and toasted pecans. A great side dish for the holidays and it won’t take up a burner on the stove. Gotta love that!

The weather report is predicting two to three inches of snow overnight and into tomorrow morning. I have my Ballet Physique class in the morning and I’m hoping that the weather behaves and I can still go. Not really wanting to leave at 6:40am in a blizzard. That’s a bit much for the first real storm. I am eager to test out my new tires. They are suppose to be very good in the snow. My last set made driving in the snow exciting. Will I stop this time? Will I slide a bit? Will I make it through that pile of snow? Will I make it up this hill? It was an adventure just going to the grocery store. The great thing about living on the front range is snow doesn’t last forever. It’s usually gone within a few days or at least the roads are clear. I guess I need to find my snow boots to wear to class tomorrow. I don’t think my flip flops will work. But it did wear them until November this year, not bad! It’s always a sad day when the flip flops get retired for the season, but I am getting excited about hitting the slopes and taking a few snowy Colorado landscapes photos. Always so beautiful!

Gluten-Free Crockpot Wild Rice

Throw all the ingredients into the crockpot, except the pecans, cook on high for three to four hours and voila — a tasty gluten-free holiday side dish!

Gluten-Free Crockpot Wild Rice

Gluten-Free Crockpot Wild Rice
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Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 cup wild rice
  • 1 cup brown rice
  • 2 tablespoons butter, melted
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • ½ cup onion, diced
  • 1 teaspoon black pepper
  • 1 32-ounce gluten-free chicken or vegetable broth
  • 1 cup pecans, coarsely chopped
Instructions
  1. Using a crockpot, spray the inside of the crock lightly with cooking spray.
  2. Add rice and butter, stir to coat rice.
  3. Add celery, carrots, onions, pepper and broth.
  4. Cook on high for 3½ - 4 hours, or until rice is tender.
  5. In a non-stick skillet over medium-low heat, stir pecans for 3-4 minutes to toast. Set aside until rice is done.
  6. Stir pecans into rice using a fork just before serving.
 

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