Kitchen Tip Tuesdays: Cook Wild Rice in the Crock Pot!

I love using wild rice in dishes like quiche, soup and pilafs. And my favorite way to cook it is in a large batch in the crock pot! You don't need to watch it, and it doesn't make the house quite as fragrant as the stove top method. (Is it just me or does wild rice give off a WEIRD smell???? Maybe that's why it's called WILD.) I also get much better results of the grains popping than I do when I make it on the stove top.

Once the rice is cooked, you can store it in the freezer in 1 cup portions, or whatever is handiest for you.

Measure the wild rice into the crock pot.



Then add the liquid - I usually use a combination of chicken broth and water.



You'll want a 3:1 ratio of liquid to rice. I used 2 cups of rice and 6 cups of chicken broth/water.

Cover the crock and turn on; my crock is sort of "hot" so it took only 2 hours on high. The first time you do this, stay home and watch it - you want most of the liquid to be absorbed and the grains to pop open:



Check it about every hour and give it a stir. 4-5 hours on low is another option, but I was in a hurry to make soup!

Easy, fast, healthy and versatile. Cooking wild rice in the crock pot works for me!

Get more ideas at Kitchen Tip Tuesdays!

I love using wild rice in dishes like quiche, soup and pilafs. And my favorite way to cook it is in a large batch in the crock pot! You don't need to watch it, and it doesn't make the house quite as fragrant as the stove top method. (Is it just me or does wild rice give off a WEIRD smell???? Maybe that's why it's called WILD.) I also get much better results of the grains popping than I do when I make it on the stove top.

Once the rice is cooked, you can store it in the freezer in 1 cup portions, or whatever is handiest for you.

Measure the wild rice into the crock pot.



Then add the liquid - I usually use a combination of chicken broth and water.



You'll want a 3:1 ratio of liquid to rice. I used 2 cups of rice and 6 cups of chicken broth/water.

Cover the crock and turn on; my crock is sort of "hot" so it took only 2 hours on high. The first time you do this, stay home and watch it - you want most of the liquid to be absorbed and the grains to pop open:



Check it about every hour and give it a stir. 4-5 hours on low is another option, but I was in a hurry to make soup!

Easy, fast, healthy and versatile. Cooking wild rice in the crock pot works for me!

Get more ideas at Kitchen Tip Tuesdays!

reade more... Résuméabuiyad

Freezing Blueberries

I love to have blueberries available all year long for use in muffins, cobbler, pancakes, cakes, etc. So each summer, I freeze a large batch of them for use during the year.

Most years, I pick my own. My schedule doesn't allow that this year, so I was thrilled when my neighborhood grocery had an amazing sale on blueberries! I bought 8pints!

Freezing them is very easy. Don't wash them. Just spread the blueberries out on a large rimmed baking sheet (be sure to use a rimmed sheet!). This pan is about 11x17 and it holds 3 pints.



When they're spread out on the sheet, you can easily find the ones that still have little stems attached, are squished or are possibly moldy, and then remove them (either the stems or the whole berry.) This is less likely if you have picked your own, since you probably picked them cleanly and didn't squash any!

Put the pan in the freezer and allow to freeze for about 3 hours minimum. When frozen, scoop them into a zip top freezer bag.



Now you have lucious berries to enjoy all through the winter. That works for me!

Get more great tips at Kitchen Tip Tuesday.

I love to have blueberries available all year long for use in muffins, cobbler, pancakes, cakes, etc. So each summer, I freeze a large batch of them for use during the year.

Most years, I pick my own. My schedule doesn't allow that this year, so I was thrilled when my neighborhood grocery had an amazing sale on blueberries! I bought 8pints!

Freezing them is very easy. Don't wash them. Just spread the blueberries out on a large rimmed baking sheet (be sure to use a rimmed sheet!). This pan is about 11x17 and it holds 3 pints.



When they're spread out on the sheet, you can easily find the ones that still have little stems attached, are squished or are possibly moldy, and then remove them (either the stems or the whole berry.) This is less likely if you have picked your own, since you probably picked them cleanly and didn't squash any!

Put the pan in the freezer and allow to freeze for about 3 hours minimum. When frozen, scoop them into a zip top freezer bag.



Now you have lucious berries to enjoy all through the winter. That works for me!

Get more great tips at Kitchen Tip Tuesday.

reade more... Résuméabuiyad