Slow Cooker Wild Rice Vegetable Bake Recipe
"Squash Recipes Online"

1 1/2 C. wild rice, rinsed

1 large butternut squash (about 3 lbs.)

1 large yellow onion, peeled and cut into 6 wedges

1 lb. fresh button mushrooms, halved

1 medium carrot, peeled and sliced

2 small turnips (1/2 lb. total), peeled and each cut into 6 wedges

6 C. vegetable stock or broth prepared with vegetable bouillon cubes

3 T. fresh lemon juice

2 T. butter or light olive oil

1 T. chopped fresh marjoram leaves or 1 tsp. dried

Salt, optional

Freshly ground black pepper to taste

1/2 C. dried cherries, apricots, cranberries or golden raisins

Put rice in a 5-quart or larger slow cooker. Cut squash in half lengthwise; remove seeds and peel. Cut each half into quarters and put on top of rice. Add onion, mushrooms, carrot and turnips. Pour in stock and lemon juice. Dot with butter or drizzle with olive oil. Sprinkle on marjoram, salt and pepper. Do not stir.

Cover and cook on Low for 6 - 8 hours.

Stir in dried cherries, apricots, cranberries or golden raisins a half hour before serving. Cook covered until rice is done.

*If using a 3 1/2- to 4-quart cooker, cut recipe in half.

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