Slow Cooker Wild Rice Pilaf with Basil, Corn and Bell Pepper
4.34 from 3 votes
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!
3/4cupuncooked wild rice blendrinsed and drained (I love this one; this is another option, though it is not gluten free)
1cupfrozen whole kernel corn or corn cut from the cob
1teaspoonkosher salt
1/2teaspoonblack pepper
1tablespoonlemon juice
1/2cuptoasted pine nutsor chopped toasted pecans
1/2cupchopped 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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