Slow Cooker Wild Rice Pilaf

Name: Slow Cooker Wild Rice Pilaf
Prep time: 10 min
Cook time: 4 h
Total time: 250 min
Yield: 12
Ingredients: ▢ 2 cups wild rice; ▢ 5 cups vegetable broth; ▢ 2 cups Brussels sprouts, sliced in half lengthwise; ▢ 2 cups button or cremini mushrooms, cut into 1/4" slices; ▢ 1 yellow onion, chopped; ▢ 1 cup chopped celery; ▢ 3 cloves fresh garlic, chopped (or 1/2 tsp. garlic powder); ▢ 1 1/2 tsp. dried thyme; ▢ 1/2 tsp. fine sea salt (more to taste); ▢ 1/4 tsp. pepper; ▢ 1/2 cup sliced almonds (or nut of your choice)

by Clean Plate Mama

12 servings

4 hr 10 min

This slow-cooker wild rice pilaf is packed with veggies like Brussels sprouts and mushrooms and is full of flavor. It is an easy and healthy dish that’s perfect for the holidays, or any time of year.

There are a few different ways for cooking wild rice. You can cook it on the stove, but I like the slow-cooker method for this recipe. That way you don’t need to cook all the veggies separately. This makes for easy prepping, easy cooking, and easy clean-up! And my preferred way for cooking wild rice pilaf.

If you're looking for an easy and nutritious side dish for your upcoming holidays, this recipe is for you! And for some more clean eating holiday inspiration, check out my Gluten-free Apple Crisp and Kale & Roasted Butternut Squash Salad.

*note: recipe as written makes a lot - you can easily cut recipe in half for a smaller group.

Enjoy!

Sara

Slow Cooker Wild Rice Pilaf

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Recipe details

Yield 12 servings
Time spent: Prep time: 10 Minutes Cook time: 4 Hours Total time: 4 hr 10 min

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Ingredients

▢ 2 cups wild rice
▢ 5 cups vegetable broth
▢ 2 cups Brussels sprouts, sliced in half lengthwise
▢ 2 cups button or cremini mushrooms, cut into 1/4" slices
▢ 1 yellow onion, chopped
▢ 1 cup chopped celery
▢ 3 cloves fresh garlic, chopped (or 1/2 tsp. garlic powder)
▢ 1 1/2 tsp. dried thyme
▢ 1/2 tsp. fine sea salt (more to taste)
▢ 1/4 tsp. pepper
▢ 1/2 cup sliced almonds (or nut of your choice)

Instructions

Place all ingredients in a 6-8 quart slow cooker. Mix all ingredients together.
Cook on high for 3 ½-4 hours, or on low for 7-8 hours.
Wild rice will burst open when it’s done, so you’ll have a good idea of when it's fully cooked by looking at it. Once you see that the rice has burst open, give it a taste. If it’s still a little too crunchy for you, you can continue to cook the rice; checking every 15 minutes or so. Also, a good indicator that the dish is done is that the majority, if not all, of the broth will absorbed. If there is a little extra broth, that’s okay. You can easily strain the rice after its' done cooking so you don’t have leftover broth in your pilaf.
Sprinkle the final rice pilaf with sliced almonds (optional).

Tips

Cooking times can vary greatly based off of size and brand of slow cooker. Start checking your rice pilaf early to ensure you don't overcook it.
This makes about 12 cups total pilaf. You can easily cut the recipe in half if needed.
I use all wild rice, but a wild rice blend would work perfectly too.
Store leftovers in the fridge for up to five days.

Comments

Laurie on Nov 29, 2021

Do you put any of the sliced almonds into the rice, or is that just the topping?

Like Reply
- Clean Plate Mama on Nov 30, 2021
  
  You will just want to add them at the end, right before serving (so just the topping). Thanks!
  
  Like
Susan on Nov 29, 2023

Can you use any other type of rice?

Like Reply
- Clean Plate Mama on Dec 04, 2023
  
  I haven’t tried with a different rice and knowing wild rice takes longer to cook than brown or white rice I’m not sure it would work the same in this recipe.
  
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Slow Cooker Wild Rice Pilaf

Slow Cooker Wild Rice Pilaf

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