Slow Cooker: The Best Cookbook Ever (40 page)

Who said one can’t improve on a classic? If I can set the risotto and forget it for 2½ hours, then I think that’s a huge improvement! Cooked with saffron and white wine and finished with butter and Parmigiano-Reggiano, this risotto is delicious with any entrée!

½ cup (1 stick) unsalted butter

2 tablespoons olive oil

1 teaspoon saffron threads

½ cup finely chopped shallots (about 4 medium)

1½ cups Arborio or Carnaroli rice

¼ cup dry white wine or vermouth

4 cups chicken broth

½ cup freshly grated Parmigiano-Reggiano cheese

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.

melt ¼ cup of the butter with the oil in a large saucepan over medium-high heat. Add the saffron and shallots and cook, stirring, until the shallots are softened. Add the rice and cook, coating the rice with the butter, until the rice begins to look opaque. Add the wine and allow it to evaporate.

transfer the contents of the saucepan to the slow-cooker insert. Add the broth and stir to incorporate it. Cover and cook on high for 2½ hours; check the risotto at 2 hours to make sure that the broth hasn’t evaporated. At the end of the cooking time, the risotto should be tender and creamy. Stir in the remaining ¼ cup butter and ¼ cup of the cheese.

serve the risotto with the remaining cheese on the side.

serves 4–6

risotto savvy

The risotto should be served immediately; it will thicken into an unappetizing lump if it’s left in the slow cooker. Leftover risotto can be made into a layered rice dish and baked in oven.

My agent, Susan Ginsburg, and I had a butternut squash risotto at Gramercy Tavern in New York City that I am still dreaming about. This one is a close second, although the chef there would probably scream that it wasn’t true risotto! The squash actually cooks with the risotto and becomes creamy along with the rice.

½ cup (1 stick) unsalted butter

2 tablespoons olive oil

½ cup finely chopped shallots (about 4 medium)

2 cups diced peeled and seeded butternut squash

1½ cups Arborio or Carnaroli rice

¼ cup dry white wine or vermouth

4¼ cups chicken broth

½ cup freshly grated Parmigiano-Reggiano cheese

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.

heat ¼ cup of the butter with the oil in a large saucepan over medium-high heat. Add the shallots and squash and sauté until the shallots are softened, about 3 minutes. Add the rice and cook, tossing to coat with the butter, until the rice is opaque. Add the wine and cook until the wine evaporates.

transfer the mixture to the slow-cooker insert and stir in the broth. Cover and cook on high for 2½ hours; check the risotto at 2 hours to make sure the broth hasn’t evaporated. Stir in the remaining ¼ cup butter and ¼ cup of the cheese.

serve the risotto immediately with the remaining cheese on the side.

serves 4–6

Sweet, salty, and creamy, Gorgonzola pairs well with the creamy rice in this dish. I love to serve this with grilled steak and an arugula salad.

½ cup (1 stick) unsalted butter

2 tablespoons olive oil

½ cup finely chopped shallots (about 4 medium)

1½ cups Arborio or Carnaroli rice

¼ cup dry white wine or vermouth

4 cups chicken broth

1 cup crumbled Gorgonzola cheese

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.

heat ¼ cup of the butter with the oil in a large saucepan over medium-high heat. Add the shallots and sauté until softened, about 4 minutes. Add the rice and cook, stirring to coat with the butter, until the rice begins to look opaque. Add the wine and cook until the wine evaporates.

transfer the mixture to the slow-cooker insert and stir in the broth. Cover and cook on high for 2½ hours; check the risotto at 2 hours to make sure that the broth hasn’t evaporated.

stir in the remaining butter and Gorgonzola before serving immediately.

serves 4–6

Pilaf dates back to ancient times, and is common throughout the Middle East, Asia, and South America. Grain (usually rice) is sauteed in butter or oil, and then cooked in a seasoned broth. The slow cooker not only helps to make a fluffy pilaf but also will keep it warm until serving.

Bulgur, which is wheat that has been steamed, dried, and cracked, makes a nice change of pace for a side dish. The slightly crunchy texture, flavored here with soy and shiitake mushrooms, contrasts nicely with grilled meats, chicken, or seafood. Bulgur comes in several different sizes: very fine, coarse, and medium. I recommend the medium texture for these dishes.

2 cups medium bulgur

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

8 ounces fresh shiitake mushrooms, stems removed, caps sliced

¼ cup soy sauce

4 cups beef broth (substitute vegetable or chicken broth if desired)

4 ounces dried shiitake mushrooms, crumbled.

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray and add the bulgur. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, and fresh mushrooms and sauté until the onion is softened and translucent and the liquid in the pan has evaporated. Remove from the heat, pour in the soy sauce, and scrape up any remaining bits from the bottom of the pan.

transfer the contents of the skillet to the slow-cooker insert and stir in the broth and dried mushrooms. Cover and cook on low for 5 to 6 hours, until the bulgur is tender and the broth is absorbed.

serve from the cooker set on warm.

serves 8

Crunchy wild rice and white rice combine in this classic side dish. You might think this dish old-fashioned, but the classics often remind us that simple foods are the best, and this is no exception. The pilaf, rich with the flavor of chicken broth and filled with vegetables, not only looks beautiful but also tastes great! Try serving it mounded in the center of a serving platter surrounded by roasted meat, poultry, or seafood.

2 cup converted white rice

2 cups wild rice, rinsed with cold water and drained twice

½ cup (1 stick) unsalted butter

2 medium onions, finely chopped

4 medium carrots, cut into ½-inch dice

4 stalks celery, cut into ½-inch dice

1 teaspoon dried thyme

½ teaspoon dried sage leaves, crushed in the palm of your hand

6 to 7 cups chicken broth

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.

pour the white and wild rice into the slow-cooker insert. Melt the butter in a large skillet over medium-high heat. Add the onions, carrots, celery, thyme, and sage and sauté until the onions are translucent and softened, about 6 minutes. Add 1 cup of the broth to the skillet and heat, scraping up any browned bits from the bottom of the pan. Add the contents of the skillet and remaining chicken broth to the rice (see savvy).

cover and cook on low for 5 hours, until the rice is tender but not mushy and the liquid is absorbed. Remove the lid from the slow cooker and cook for an additional 30 minutes.

serve the rice from the cooker set on warm.

serves 8–10

wild rice savvy

Each brand of wild rice is different, and you may need to add more broth during the last hour of cooking. If the wild rice is not yet tender and the liquid is absorbed, add more broth, then cover and continue to cook. If the rice is tender but there is still liquid in the cooker, uncover and cook on high for 30 to 45 minutes to evaporate the liquid.

Wild rice is an aquatic grain that is raised in the northern regions of North America. I like to serve wild rice with roasted meats and poultry, and it makes a delicious stuffing for poultry and butterflied pork tenderloin. This wild rice pilaf is cooked with plump dried apricots and cranberries, giving the rice a sweet and crunchy flavor.

2 cups wild rice, rinsed with cold water and drained twice

½ cup (1 stick) unsalted butter

1 medium onion, finely chopped

3 stalks celery, finely chopped

1 teaspoon dried marjoram

4 to 5 cups chicken broth

½ cup finely chopped dried apricots

½ cup dried cranberries

½ teaspoon freshly ground black pepper

½ cup sliced almonds, toasted

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.

pour the rice into the slow-cooker insert. Melt the butter in a large skillet over medium-high heat. Add the onion, celery, and marjoram and sauté until the vegetables are softened, about 4 minutes.

transfer the vegetables to the slow-cooker insert. Stir in the broth, apricots, cranberries, and pepper. Cover and cook on high for 2½ to 3 hours or on low for 7 hours, until the rice is tender. Check at intervals to make sure there is still liquid in the slow cooker, and add more broth if needed. Uncover the slow cooker and cook for another 30 to 45 minutes on low. Stir in the almonds.

serve from the cooker set on low.

serves 8–10

Basil and crunchy toasted pine nuts give this pilaf terrific flavor and texture. I like to serve this with grilled seafood; it adds color, aroma, and flavor to the plate. Any leftovers make a terrific rice salad, tossed with vinaigrette and with strips of cooked chicken, fish, or beef added.

2 tablespoons unsalted butter

1 cup pine nuts

3 cups converted white rice

4½ to 5½ cups chicken or vegetable broth

1 teaspoon freshly ground black pepper

½ cup finely chopped fresh basil, plus additional whole leaves for garnishing

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.

melt the butter in a small sauté pan over medium-high heat. Add the pine nuts and sauté until they begin to color, about 4 minutes. Set aside.

combine the rice, 4½ cups broth, and the pepper in the slowcooker insert. Cover and cook on high for 1 hour.

stir in the pine nuts and chopped basil. Cover and cook for 1½ hours, until the rice is tender and liquid is absorbed.

serve from the cooker set on warm, garnished with the whole basil leaves.

serves 8-10

Stuffings and dressings are part and parcel of what make holidays so special. Your slow cooker makes these stuffings, which are really savory bread puddings, moist and delicious, and delivers the added bonus of keeping them warm until you’re ready to serve.

I’ve never met a starch I didn’t like, and stuffing is a guilty pleasure for me. I eat it while I’m making it, I’ve been known to sneak tastes while it’s being cooked, and I’ve been caught eating the leftovers cold! This is the stuffing my mom made when I was a child, and I still love its herby flavor, especially with gravy!

8 cups stale white bread cubes (a sturdy bread, such as Pepperidge Farm)

½ cup (1 stick) unsalted butter

2 medium onions, finely chopped

4 stalks celery with leaves, finely chopped

2 teaspoons finely chopped fresh sage leaves

2 teaspoons finely chopped fresh thyme leaves

¼ cup finely chopped fresh Italian parsley

2 to 3 cups chicken broth

1½ teaspoons salt

1 teaspoon freshly ground black pepper

3 large eggs, beaten

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions. Place the bread in a large mixing bowl and set aside.

melt the butter in a large skillet over medium-high heat. Add the onions, celery, sage, thyme, and parsley and sauté until the onions and celery begin to soften. Transfer the mixture to the bowl with the bread.

whisk together the broth, salt, pepper, and eggs in another mixing bowl. Pour over the bread mixture and stir until well combined. Add the stuffing mixture to the slow-cooker insert and cover. Cook on high for 1 hour, then reduce the heat to low. Cook for 4 to 5 hours, until cooked through, 170°F on an instant-read thermometer.

serve from the cooker set on warm.

serves 10–12