Crockpot Rice Pilaf

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 03/1/22
Fried rice
photograph by dorisj / Getty Images
Prep: 10 mins
Cook: 2 hrs
Total: 2 hrs 10 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
63 Calories
1g Fat
13g Carbs
2g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 63
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 1mg 0%
Sodium 271mg 12%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 2g
Vitamin C 0mg 2%
Calcium 11mg 1%
Iron 0mg 2%
Potassium 68mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fabulously easy recipe for crock pot rice pilaf is a great way to cook rice for a family meal, or for company. A pilaf is different from plain cooked rice because it contains more ingredients, usually onion, garlic, or other vegetables.

It can be tricky to cook grains in the slow cooker. Some grains, such as white rice, can easily overcook and become gummy in the slow cooker's moist heat and long cooking time. But whole grains, such as barley, brown rice, and wild rice, cook well in this appliance.

Long grain brown rice is the best choice for this recipe. Medium-grain and short-grain brown rice will become too sticky when cooked this way. You could use brown basmati rice if you'd like; those tender grains smell like popcorn while they cook.

Serve this simple and easy slow cooker pilaf with meatloaf, with grilled or roasted steak, or with a roasted chicken for a delicious dinner. 

Ingredients

  • 2 (14-ounce) cans chicken broth with roasted garlic

  • 1 2/3 cups water

  • 3 cups long-grain brown rice

  • 1/2 cup onion, minced

  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. Combine broth and water in a 4 cup glass measuring cup and microwave on high until very hot, about 5 minutes. You can also heat the broth and water mixture in a saucepan on the stovetop. Don't let the mixture boil.

  2. Spray a 3 1/2 quart slow cooker with cooking spray to reduce sticking.

  3. Combine rice, onion, and pepper in the slow cooker and mix to combine.

  4. Pour hot broth mixture over and cover crock pot.

  5. Cook on high for 1 1/2 to 2 hours, until rice, is tender. Stir and serve.