Creamy Crockpot Wild Rice

by Heather on January 25, 2012

Statement of the day:  ‘Tis the season for filling our bellies with warm, creamy foods and snuggling in front of the TV with wild abandon.

Agree or disagree?  I’m going to go ahead and say that the unexpected snowfall, the misty mountaintops, and the subsequent rain of yesterday will probably validate my statement, at least in Coloradoland.  I’m also of the mind that when snow falls, the mountains are misty, and it rains in Colorado that all work and school should be canceled because, well, it’s a lot more fun to stay home and live in pajamas all day than struggle through the day without a jacket.  Because yeah, that happened too.

 

All of that being said, I suppose it’s not a surprise that I have been craving warm, creamy foods (like this mac and cheese…oh dear Lord…) and rice that’s been cooked low and slow to make it creamy and crazy delicious.  And if it is a surprise?  Well my friend, let’s grab coffee.  I think you only need to know me for about 5 minutes before you understand that I’m pretty much a recluse at heart who wants to cave up and eat for the rest of my life.

 

(Now that I read that I know I sound uber-cool…).

This rice is creamy and filling, but the best part is that it’s chock full of veggies too…the perfect way to make sure that I’m getting some in as I lie on the couch and watch nothing but Chopped reruns or Sleepless in Seattle.  By the way, can we all just agree that Seattle looks like the coolest place to live ever?  I mean, if I lived on the ocean in Tom Hank’s house I think that would probably make me a really happy girl.  Also, I like rain.  Also, it would feed my eat-creamy-food-and-snuggle addiction like, all the time.

 

I’d also like to throw in that one of my favorite parts in Sleepless is when Meg Ryan is singing “Harses harses harses” over and over again.  That is all.

CREAMY CROCKPOT WILD RICE

  • 1 1/2 cups evaporated milk
  • 2 Tbsp olive oil
  • 3 eggs
  • 1 small onion, minced
  • 1 cup cauliflower, chopped very small
  • 1 cup broccoli florets, chopped very small
  • 1 10-oz package frozen chopped spinach, thawed and drained
  • 2 tsp sea salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 heaping cup sharp cheddar cheese
  • 3 cups wild rice, cooked to al dente (brown rice would work well too)

Whisk together the milk, olive oil and eggs and set aside.  In a large bowl mix together the remaining ingredients until well combined.  Spray the inside of your crockpot with nonstick spray (trust me, do this) and dump in the rice mixture.  Pour the wet ingredients over and move the rice around slightly just to let the wet ingredients soak in.  Set the slow cooker to low and cook for 3-4 hours until the wets ingredients are no longer runny and the consistency is smooth and creamy.  Serve hot.

I may not be sleepless (or I may be – going to the bathroom every 3 hours because there’s a baby sitting on your bladder can count, right?) and I may not be in Seattle, but I’ve got the comfort food and snuggling thing down pat.  You know, just in case.

 

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