Rice pilafs are a great side dish during the colder months. We love this recipe for Slow Cooker Wild Rice Pilaf because of the contrasting textures of chewy wild rice and soft and meaty mushrooms. You can prepare this hearty side dish a few days ahead of time, which makes it a great dish for potlucks or dinner parties!
Yield: 10 | Serving Size: 1/2 cup – 3/4 cup |Calories: 156 | Total Fat: 2.4 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 310 mg | Carbohydrates: 27.3 g | Dietary Fiber: 2.4 g | Sugars: 1.3 g | Protein: 7.5 g |Previous Points: 3 | Points Plus: 4 |
- 2 cups wild rice blend
- 1 Tbsp olive oil
- 4 cups vegetable broth
- ¾ cup shallots, finely chopped
- 2 cups sliced mushrooms
- 1 clove garlic, minced
- 1 Tbsp fresh rosemary
- 1 Tbsp fresh sage
- 1 tsp fresh thyme
Begin by stirring the olive oil with the rice blend until well coated. Then add the vegetable broth shallots, mushrooms, garlic, and herbs. Stir until well combined.
Cook on low for 5 hours and rice is tender. Sprinkle with additional rosemary for serving.