1/2 cup prepared wild rice
1/2 cup water
1 cup vegetable oil
1 cup diced onion
2 slices Monterey Jack cheese
1 (10 ounce) can crushed pineapple with juice
1 cup white sugar
1 (8 ounce) can pineapple juice
1/2 cup chopped dried apricots
Oil the bottom of a slow cooker
Place rice and water in the slow cooker. Shake to distribute, cover, and cook for 30 minutes.
Remove lid from skillet. Brush with vegetable oil, onion and Monterey Jack cheese to seal. Stir flour into pot to prevent sticking. Remove skillet from heat.
Stir quinoa into rice mixture, stir until well combined. Dissolve 1/2 cup flour and cut in half to make a roux. Pour boiling water in skillet. Sprinkle quinoa over rice. Cook over high heat for 3 to 4 minutes stirring constantly. Add pineapple juice and pineapple chunks. Cook for 2 minutes, stirring occasionally. Continue cooking for 2 minutes, stirring the bottom of the pan.
Cover pot and cook for 2 minutes, turning over when milk starts to pour out. Pour syrup over rice. Cover, and simmer for 15 minutes.
Stir fruit into pot with 3 rinses. Stir in pineapple juice and pineapple chunks. Cover, and cook for 2 minutes.