Crockpot recipes
Orange Wild Rice
1 1/2 cups wild rice
3 cups chicken broth
3 tablespoons grated fresh orange zest (or 1 tbspn dried zest)
2 tablespoons fresh orange juice
1 teaspoon salt
1 tablespoon unsalted butter
1/2 cup chopped pecans - (to 3/4 cup) -- toasted
1/4 cup chopped scallions
1/4 cup chopped fresh Italian parsley - (packed)

Rinse the wild rice in a strainer under cold running water. In a slow cooker, combine the rice, broth, orange zest and juice, salt and butter. Cover, set on HIGH, and cook until the kernels are open and tender but not mushy, 2 to 3 hours. Stir in the pecans, scallions and parsley and serve.

This recipe yields 6 servings.

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