Wild Rice Paella or Pilaf R16 With Some Black Eyed Peas, and Lot

Prep:3hCook:8h

Developed by Margaret Rose Byrne. Previous versions of this recipe had much too much liquid and too much flax oil. Please try it again. Beginning with R12, version should be more ckd friendly by substituting mushroom broth for vegetable broth and sesame tahini for sunflower seeds. Some friends will be trying this recipe soon. Pictures to come. This recipe will be changing. I am trying to do a CKD, pre diabetes, MS friendly, vegan, gluten free meal which avoids my multitude of food allergies and which can be blenderized and tube fed as a lower protein meal when protein must be reduced due to CKD. It also must taste good. So far, my protein is low, so this has not been an issue. In the R14 version, I am substituting some cauliflower rice for part of the wild rice, and some more for part of the black-eyed peas. Adapted from DaVita’s Black Eyed Pea Hash and Spruce Eats’s Wild Rice Pilaf and Jenne Claiborne’s Vegan Black Eyed Peas and Couney’s Rice With Veggies and Herbes de Provence, and A Wicked Wisk’s Slow Cooker Cranberry Apple Pecan Wild Rice Pilaf and Betty Crocker Slow-Cooker Wild Rice With Cranberries. The following ingredients were not found in any of these recipes: mushroom broth, flax oil, chives, unsweetened applesauce, sesame tahini, cauliflower rice. In addition, none of these recipes included directions for adapting to tube feeding or dysphasia diets. If you try to make it on the stovetop or instant pot, you will probably need more water.

Updated at: Sun, 10 Sep 2023 17:32:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories457.9 kcal (23%)

Total Fat34.5 g (49%)

Carbs35.2 g (14%)

Sugars12.1 g (13%)

Protein8.3 g (17%)

Sodium98.3 mg (5%)

Fiber8.2 g (29%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

ATTENTION: Please start soaking the black-eyed peas at least 8 hours before you want to start preparing this recipe. The recipe will cook faster, give less gas, and taste better if you soak the beans.

Bowl

Step 2

Rinse the wild rice in a colander under running water. Then repeat for the black eyed peas.

Colander

Step 3

Grease the inside of the slow cooker with the 2 tablespoons olive oil.

Slow CookerKeep Warm

Step 4

Put the black-eyed peas in the slow cooker.

Slow CookerKeep Warm

Step 5

Add 3/4 cup mushroom broth. Turn slow cooker on HIGH

Slow CookerHigh

Step 6

Measure frozen kale and frozen carrots. Allow them to thaw while black-eyed peas are cooking.

Measuring cup

Step 7

Cook the black-eyed peas 1-2 hours in the slow cooker on HIGH.

Step 8

Add the wild rice, cauliflower rice, vegetables, applesauce (if using applesauce), 3/4 cup of the mushroom broth, and the dried cranberries, but NOT the chives. If the recipe will be blended, also add sesame tahini. .

Slow CookerHigh

Step 9

Cook on LOW for at least 6-8 hours (for total time in the slow cooker of 8-10 hours). Like most slow cooker recipes, it can be left in the slow cooker for up to 24 hours.

Slow CookerLow

Step 10

If the recipe will NOT be blenderized,add the sesame tahini now so that it will not become soggy. In any case, add the chives now.

Slow CookerLow

Step 11

Cover the slow cooker and let it sit with the heat OFF for 10 minutes.

Slow CookerKeep Warm

Step 12

If you need to use tube feeding or a dysphagia diet, blend the contents of the slow cooker with the remaining mushroom broth and enough water to cover the pilaf. Blend thoroughly with an immersion blender OR by cooling the recipe and then blending it in an regular blender. If the immersion blender does NOT blender adequately, try finishing the recipe in a regular blender (after recipe cools enough for safety with that particular blender.

BlenderMix

Step 13

Package the blenderized or unblenderized recipe, with all ingredients EXCEPT THE FLAX OIL. Flax oil should NOT be cooked. It has a very low smoke point and is an ignition risk if heated. If heated, it rapidly loses its good fat properties. The recipe, without the flax oil, can be kept 5 days in the refrigerator or 6 months in the freezer.