Crock Pot Wild Rice Pilaf

long-grain wild rice in bowl

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Prep: 15 mins
Cook: 4 hrs
Total: 4 hrs 15 mins
Servings: 6 servings
Nutrition Facts (per serving)
117 Calories
5g Fat
16g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 117
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 12%
Cholesterol 13mg 4%
Sodium 719mg 31%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 4g
Vitamin C 3mg 13%
Calcium 20mg 2%
Iron 1mg 8%
Potassium 250mg 5%
*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 delicious crock pot side dish recipe for wild rice pilaf is perfect served alongside grilled steak or chicken. It is flavorful and tender and just perfect. A pilaf is defined as a combination of rice and other ingredients, such as vegetables.

When you buy wild rice, make sure that you only purchase the type that has very long grains. If you buy a package that has broken grains, the rice will be mushy. Look at the package carefully. The grains should not be dusty or have dirt or pebbles in them.

Wild rice is the perfect choice for the crock pot. The long slow cooking time is ideal for wild rice. And did you know that wild rice isn't a grain but is the seed of a grass plant? It grows wild in marshy areas in Minnesota and the upper Midwest and was harvested by American Indians in canoes. It is still harvested that way, but most wild rice in supermarkets was grown commercially.

You could add other vegetables to this pilaf if you'd like. Some minced garlic would be good, as would some frozen corn or green beans. Sometimes we omit the mushrooms and stir in dried cranberries or cherries during the last hour of cooking time.

Canned mushrooms are used in this recipe because fresh mushrooms would give off too much liquid as they cook. The canned mushrooms are already cooked, so they just add an intense meaty flavor to the dish.

Serve this recipe with anything from meatloaf to roasted chicken to grilled fish. All you need to add is a green salad tossed with fresh tomatoes and some brownies or cookies for dessert.


  • 2 cups uncooked wild rice

  • 1/2 cup finely chopped onion

  • 1/2 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

  • 2 (14-ounce) cans chicken broth

  • 1/2 cup water

  • 2 (4-ounce) cans sliced mushrooms, drained

  • 1 teaspoon dried thyme leaves

  • 2 tablespoons unsalted butter, softened 

Steps to Make It

  1. Spray a 3-quart slow cooker with nonstick cooking spray.

  2. Rinse the wild rice in a colander and drain well.

  3. Combine the wild rice in the prepared crock pot together with onion, salt, pepper, chicken broth, water, mushrooms, and thyme and mix well.

  4. Cover crock pot and cook on high for 3 to 4 hours or on low for 7 to 8 hours. If you have a newer, hotter cooking slow cooker, check at three hours on high and 6 hours on low.

  5. The pilaf is done when the rice is tender and has absorbed the liquid.

  6. Stir in the butter, then cover the crock pot and let stand for 10 minutes. Stir gently but thoroughly and serve.