Crockpot Orange Wild Rice
3 cups wild rice
6 cups chicken broth
6 tablespoons grated orange zest or 1 Tb. dried orange peel
4 Tb. fresh orange juice
2 teaspoon salt
2 Tb. unsalted butter
1 cup chopped pecans
1/2 cup chopped scallions
1/2 cup chopped fresh Italian parsley leaves
In a slow cooker, combine the rice, broth, orange zest and juice, salt, and butter.
Cover, set on high, and cook until kernels are open and tender but not mushy, 2 to 3 hours.
Stir in the pecans, scallions, and parsley and serve.
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