This slow-cooker wild rice pilaf is loaded with vegetables like Brussels sprouts and mushrooms and delivers big flavor. It’s an easy, nutritious side that works well for holidays or any weeknight dinner.
What is Wild Rice?
Wild rice is the seed of an aquatic grass rather than a true grain. It grows naturally in waterways across parts of North America and has a nutty flavor and firmer, slightly chewy texture compared with common rices. The long, dark seeds offer a pleasant bite and pair nicely with robust vegetables and herbs.
Benefits: Wild rice is nutrient-dense and higher in protein and antioxidants than many other rice varieties. It contributes fiber, magnesium, zinc, and iron, making it a great plant-based option to round out meals.
Consideration: Wild rice can be more expensive because it takes more work to harvest. For cost savings, many people use wild rice blends that mix wild rice with other whole grains.
Local note: Wild rice is commonly eaten around the Great Lakes region, where it’s traditionally harvested. It’s a regional favorite for good reason—its flavor complements fall and winter dishes especially well.
How to Make Slow Cooker Wild Rice Pilaf
There are several ways to cook wild rice, but the slow cooker is especially convenient for this pilaf. It lets the rice and vegetables cook together so you don’t need to sauté or steam vegetables separately. The result is an easy, hands-off dish with minimal cleanup.
Prep: Add the wild rice to a 6–8 quart slow cooker. Trim and halve the Brussels sprouts, slice the mushrooms, and chop the onion, celery, and garlic. Add the veggies to the slow cooker with dried thyme, salt, and pepper, then pour in the broth and stir.
Cook time: Cook on high for about 3½–4 hours, or on low for 7–8 hours. Slow cooker models vary, so start checking at about 3 hours on high or 6 hours on low to avoid overcooking.
Done when: Wild rice grains will split open when fully cooked. When most of the grains have opened and the broth is mostly absorbed, taste to confirm tenderness. If still too firm, continue cooking and check every 15 minutes. If there’s a little extra broth when it’s finished, simply drain or spoon it off before serving.
Keeping This Clean
To keep the pilaf wholesome, pay attention to a couple of ingredients:
Broth: Use vegetable or chicken broth, and check the ingredient list for added sugars or unnecessary additives. Choose a broth made from simple ingredients (vegetables or chicken and seasonings); organic is a good option if you prefer.
Celery: Celery is often listed among produce with higher pesticide residues, so consider buying organic celery if that’s a concern. Other vegetables in this recipe are fine to buy conventional if you prefer.
Recipe Variations
Wild rice blend: If pure wild rice is pricey or hard to find, a wild rice blend works well and shortens cook time slightly depending on the mix.
Mushrooms: Mushrooms add savory depth and nutrients, but you can omit them if you don’t like them.
Extra veggies: Sliced carrots, diced squash, or roasted butternut would all be lovely additions.
Nuts: I like sliced almonds for crunch, but chopped walnuts or pecans—or lightly toasted nuts—are delicious alternatives.
How Much Does This Make?
This recipe yields about 11–12 cups of finished pilaf, roughly 12 side-dish servings. To serve fewer people, halve the recipe.
How Long Does This Last?
Store leftovers in an airtight container in the refrigerator for up to five days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the pilaf has dried out.
Check Out These Other Side Dishes
If you enjoy this pilaf, try pairing it with roasted vegetables, a simple green salad, or other seasonal sides for a full holiday or weeknight spread.
Slow Cooker Wild Rice Pilaf
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 ¼” slices
- 1 yellow onion, chopped
- 1 cup chopped celery
- 3 cloves fresh garlic, chopped(or ½ tsp. garlic powder)
- 1 ½ tsp. dried thyme
- ½ tsp. fine sea salt(more to taste)
- ¼ tsp. pepper
- ½ cup sliced almonds(or nut of your choice)
Instructions
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Place all ingredients in a 6–8 quart slow cooker and stir to combine.
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Cook on high for 3½–4 hours or on low for 7–8 hours, checking for doneness as needed.
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When the wild rice grains have burst open and most of the broth is absorbed, taste for tenderness. If needed, continue cooking and check every 15 minutes. Drain any excess broth before serving.
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Just before serving, sprinkle with sliced almonds or your preferred nuts for crunch (optional).
Notes
- Slow cooker times vary by model. Start checking early to avoid overcooking.
- This recipe yields about 11–12 cups of finished pilaf; halve for a smaller batch.
- A wild rice blend can be substituted if desired.
- Store leftovers in the refrigerator for up to five days.
Nutrition
