Rice Cooker Pilaf with Brown Rice Lentils and Wild Rice
Elevate your weeknight dinners with this hearty and nutritious Rice Cooker Pilaf featuring a medley of brown rice, lentils, and wild rice. Infused with aromatic spices — cumin and paprika — and enriched with sautéed vegetables like onion, carrot, and celery, this one-pot wonder delivers bold flavors with minimal effort. Using vegetable broth for depth and a rice cooker for convenience, this recipe is perfect for busy cooks seeking wholesome meals. Garnished with fresh parsley and a splash of lemon juice, this dish is naturally gluten-free, protein-packed, and ideal for meal prep. Ready in under an hour, it’s a satisfying option for vegan and vegetarian diets alike.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 0.5 cup Wild rice
- 0.5 cup Green or brown lentils
- 3 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium (finely chopped) Yellow onion
- 2 cloves (minced) Garlic
- 1 medium (diced) Carrot
- 1 stalk (diced) Celery
- 1 whole Bay leaf
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
- 1 tablespoon (optional, for garnish) Lemon juice
Instructions
Rinse the brown rice, wild rice, and lentils thoroughly under cold water and drain well.
Set your rice cooker to the sauté function (or use a stovetop skillet for this step). Add olive oil to the rice cooker pan and heat for 1–2 minutes.
Add the finely chopped onion, minced garlic, diced carrot, and diced celery to the pan. Sauté for 3–5 minutes until the vegetables are softened and fragrant.
Add the rinsed brown rice, wild rice, and lentils to the rice cooker pan, stirring to combine with the sautéed vegetables.
Sprinkle in the cumin, paprika, salt, and black pepper, and stir well to ensure the spices are evenly distributed.
Add the vegetable broth and bay leaf to the mixture and stir gently. Ensure all ingredients are submerged in the broth.
Place the rice cooker lid on and set it to the "brown rice" or equivalent cooking setting (if available). If your rice cooker does not have specific settings, use the regular cooking cycle.
Allow the rice cooker to complete its cooking cycle. Once complete, leave the pilaf to rest on the "keep warm" setting for 10 minutes to allow the flavors to meld.
Remove the bay leaf and fluff the pilaf with a fork. Taste and adjust seasoning if needed.
Serve warm, garnished with fresh parsley and a drizzle of lemon juice, if desired.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4120 mg | 179% | |
| Total Carbohydrate | 194.0 g | 71% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 20.8 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2505 mg | 53% | |
*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.
