Slow Cooker Wild Rice Pilaf with Basil, Corn and Bell Pepper
Slow Cooker Wild Rice Pilaf with Basil, Corn, and Bell Pepper. A summer spin on classic rice pilaf that's perfect for barbecues and easy dinners. No oven!
Prep: 10 mins
Cook: 3 hrs 35 mins
Total: 3 hrs 45 mins
Servings: 10 servings
Ingredients
- 2 teaspoons extra-virgin olive oil
- 2 medium sweet onions or yellow onions, chopped (about 3 cups)
- 2 cloves garlic minced
- 2 large red bell peppers chopped (about 3 1/2 cups)
- 3/4 cup uncooked wild rice blend rinsed and drained (I love this one; this is another option, though it is not gluten free)
- 1 cup frozen whole kernel corn or corn cut from the cob
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/2 cup toasted pine nuts or chopped toasted pecans
- 1/2 cup chopped fresh basil
Instructions
- Lightly coat a 3- to 4 1/2-quart slow cooker with nonstick spray. Heat the oil in a large skillet over medium heat. Add onions and garlic. Cook just until the onions begin to soften, about 5 minutes.
- To the slow cooker, add the onion mixture, bell peppers, uncooked rice, corn, salt, and pepper. Pour 1 1/2 cups very hot water over the top. Stir to combine, cover, and cook 3 1/2 to 4 hours on low or 2 to 3 hours on high.
- When ready to serve, stir in the lemon juice, toasted pine nuts, and basil. Taste and add additional salt as desired. Enjoy warm.
Notes
- Cooking times can vary widely based on the model and size of your slow cooker. Be sure to check the rice early, especially if you are using a larger-size slow cooker, to make sure it does not overcook.
- Store leftovers in the refrigerator for up to 4 days. Reheat gently in the microwave.
Nutrition
Serving: 1(of 10), about a heaping 3/4 cup eachCalories: 133kcalCarbohydrates: 19gProtein: 4gFat: 5gSodium: 173mgFiber: 2gSugar: 6g
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