Rating: 4 stars
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

With wild and brown rice, edamame, dried cherries and pecans, this dish boasts varied textures as well as an abundance of nutrients. Wild rice is rich in fiber and protein while brown rice is high in manganese, which helps the body digest fats. Cherries are packed with antioxidants, while pecans are loaded with healthy unsaturated fat.

Cooking Light
Source: Everyday Slow Cooker

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Recipe Summary test

active:
10 mins
total:
3 hrs 55 mins
Servings:
6
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the rice and butter in a 5- to 6-quart slow cooker coated with cooking spray, stirring until the rice is evenly coated. Stir in the stock, onions, edamame, and 3/4 teaspoon of the salt.

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  • Cover and cook on HIGH until the rice is tender, 3 hours and 30 minutes to 4 hours. Stir in the cherries; turn off the heat, cover, and let stand 15 minutes.

  • Stir the pecans, vinegar, and remaining 1/4 teaspoon salt into the rice just before serving. Garnish with the parsley, if desired.

Tips

Multicooker Directions: In Step 1, stir together the rice and butter in the inner pot of a 6-quart multicooker coated with cooking spray, stirring until the rice is evenly coated. Stir in the stock, onion, edamame, and 3/4 teaspoon of the salt. In Step 2, lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [More] until the rice is tender, about 4 hours. Stir in the cherries; turn off the cooker. Cover with the lid, and let stand 15 minutes. Complete Step 3.

Nutrition Facts

381 calories; protein 12g; carbohydrates 61g; dietary fiber 7g; sugars 13g; fat 12g; saturated fat 2g; sodium 459mg.
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Reviews (1)

Rating: 4 stars
07/22/2021
First of all, I’m SO GLAD EatingWell features many edamame recipes. I’m able to buy frozen, shelled edamame at my local supermarket & (because it’s such an easy, healthy option) I’m always looking for new ways to cook it. I nearly doubled the edamame in the recipe and served it as our entree. My family really liked the contrast of the savory rice with the sweetness of the dried cranberries I used. I also enjoyed the textural element added by the nuts. I love using my slow cooker and it did work well enough in this recipe. Though, using the HIGH setting of my InstaPot’s Slow Cook feature it only took 2.5 hours (not 3.5-4 hours as stated) to (over)cook. So, I’d opt for the MEDIUM slow cook setting next time. That said, on a day when I’m home in the evening I would choose a different cooking method for optimal texture and visual appeal. At the very least I might make everything in the slow cooker, omitting the edamame, then toss them on top after 15 minutes roasting in the air fryer. Overall, this recipe is a keeper for my family. But, I will make a few tweaks to it in future. Read More