Creamy Wild Rice Pilaf for the Crock Pot
Indulge in the comforting and flavorful goodness of Creamy Wild Rice Pilaf for the Crock Pot, a set-it-and-forget-it recipe perfect for busy weeknights or cozy family dinners. This hearty dish combines a wild rice blend with vibrant aromatics like carrots, celery, and onion, all infused with earthy herbs such as rosemary and thyme. Slow-cooked in a savory vegetable broth, the rice becomes perfectly tender before being enriched with a splash of creamy decadence from heavy cream and optional Parmesan cheese. Garnished with fresh parsley for a pop of color, this creamy crock pot recipe is a one-pot wonder that’s easy to make, wonderfully satisfying, and ideal as a vegetarian main course or comforting side dish.
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Recipe Information
Ingredients
- 1.5 cups Wild rice blend
- 4 cups Unsalted vegetable broth
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 3 tablespoons Butter
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried thyme
- 1 leaf Bay leaf
- 0.5 cup Heavy cream
- 0.25 cup Grated Parmesan cheese (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Rinse the wild rice blend under cold water through a fine-mesh sieve to remove excess starch. Drain well.
In a microwave-safe bowl, melt the butter for 20-30 seconds. Add the minced garlic, diced carrots, celery, and onion to the melted butter and stir to coat. Microwave for 2-3 minutes, or until the vegetables are slightly softened.
In the crock pot, combine the rinsed wild rice blend, softened vegetables, vegetable broth, rosemary, thyme, bay leaf, salt, and pepper.
Give everything a stir to ensure the ingredients are evenly distributed. Cover the crock pot with its lid and cook on high heat for 3-4 hours, or on low heat for 6-7 hours, until the wild rice is tender and fully cooked.
Once the rice is cooked, remove and discard the bay leaf. Stir in the heavy cream and optional Parmesan cheese to make the dish creamy and rich. Taste and adjust seasoning if needed.
Allow the mixture to sit in the crock pot for 5-10 minutes on the 'warm' setting to thicken slightly.
Serve the creamy wild rice pilaf in bowls or on plates, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 3839 mg | 167% | |
| Total Carbohydrate | 246.6 g | 90% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 25.1 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 943 mg | 73% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2587 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
