Crockpot recipes
Wild Rice Vegetable Bake
1 1/2 cups wild rice -- rinsed
3 pounds butternut squash
1 large yellow onion -- cut 6 wedges
1 pound fresh button mushrooms -- halved
1 medium carrot -- peeled, sliced
1/2 pound small turnips -- peeled, and cut into 6 wedges
6 cups vegetable stock or broth prepared with vegetable bouillon cubes
3 tablespoons fresh lemon juice
2 tablespoons butter or light olive oil
1 tablespoon fresh marjoram leaves -- chopped,
(or 1 tspn dried marjoram)
Salt -- (optional), to taste
Freshly ground black pepper -- to taste
1/2 cup dried cherries, apricots, cranberries or golden raisins

Put rice in a 5-quart or larger slow cooker (if using a 3 1/2- to 4-quart cooker, cut recipe in half). 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 to 8 hours. Stir in dried fruit a half hour before serving. Cook covered until rice is done

Print this recipe