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Slow-Cooked Wild Rice

5 | 1 Reviews
Total Time:Prep: 15 min. Cook: 4 hours

By Taste Of Home Editorial Team

Recipe by Janet Mahowald, Rice Lake, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 23, 2023

This recipe has become such a family heirloom that I asked my mother's permission before passing it along. It has traveled to weddings, landmark birthdays and wedding anniversaries—and it always makes people happy. —Janet Mahowald, Rice Lake, Wisconsin

TEST KITCHEN APPROVED

Slow-Cooked Wild Rice

5 | 1 Reviews Add your review
Yield:10 servings
Prep:15 min
Cook:4 hours
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Ingredients

  • 1 pound bulk pork sausage
  • 4 celery ribs, chopped
  • 1 small onion, chopped
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup uncooked wild rice
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 3 cups chicken broth
Text Ingredients
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Directions

  1. In a large skillet, cook and crumble sausage with celery and onion over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes; drain. Transfer to a 3-qt. slow cooker. Add soups, rice and mushrooms. Stir in broth.
  2. Cook, covered, on low until rice is tender, 4-5 hours.

Nutrition Facts

3/4 cup: 236 calories, 14g fat (4g saturated fat), 30mg cholesterol, 1059mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 9g protein.
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