Crockpot Wild Rice with Mushrooms and Thyme
Crockpot wild rice turns a chewy, slow-to-cook grain into an easy side dish. The rice simmers with mushrooms, onion and thyme in broth until the grains split and turn tender. It tastes nutty and earthy, and it needs almost no attention.
8
servings15
minutes4
hoursWild rice simmers in broth with mushrooms, onion and thyme until the grains pop open. A fuss-free side with a nutty, earthy taste.
Ingredients
2 cups wild rice, rinsed well
4 1/2 cups low-sodium chicken or vegetable broth
8 oz cremini mushrooms, sliced
1 small yellow onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
3 cloves garlic, minced
2 tbsp unsalted butter, cubed
1 tsp dried thyme
1 bay leaf
1 tsp kosher salt
1/2 tsp black pepper
1/3 cup sliced almonds, toasted
2 tbsp chopped fresh parsley
Directions
- Rinse the wild rice in a fine strainer under cold water for 30 seconds. Drain well.
- Spray a 6-quart slow cooker insert, or a 4-quart one if you have it, with nonstick spray.
- Add the rice, mushrooms, onion, celery, carrots and garlic.
- Pour in the broth and stir in the thyme, salt and pepper.
- Dot the top with butter and tuck in the bay leaf.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 to 3 hours. Do not lift the lid in the first 2 hours.
- Check the rice at the earliest time. Most grains should have split open to show a pale curl, and the liquid should be absorbed.
- If a little liquid remains, cook uncovered on HIGH for 15 more minutes.
- Remove the bay leaf and fluff with a fork.
- Fold in the almonds and parsley, and serve warm.
Notes
- Use a 4-quart slow cooker if you have one. A very large pot dries out the edges. Add dried cranberries for a sweet note. Leftovers keep for 5 days and freeze for 3 months.
Why wild rice loves a slow cooker
Wild rice is not truly rice. It is the seed of an aquatic grass, with a tough outer hull that takes 45 to 60 minutes of stovetop simmering. Many cooks end up with some grains hard and others mushy. A slow cooker avoids that.
Gentle heat over several hours softens every grain evenly, and it splits them open just enough to look beautiful. Meanwhile the broth soaks into the grain, so the flavor goes all the way through instead of staying on the surface. Because the pot is closed, the rice also stays moist instead of drying on top. That makes it a handy side for a holiday, when the stove is already full.
Ingredient notes
Wild rice: Choose 100 percent wild rice, not a blend with white rice. Blends cook at different speeds and the white rice turns to mush.
Broth: Low-sodium chicken or vegetable broth both work. The rice absorbs it, so it should taste good on its own.
Mushrooms: Cremini give a deep, earthy taste. Slice them thickly so they do not vanish into the rice.
Onion, celery and carrot: This classic trio adds sweetness and body. Dice everything about the size of a pea so it cooks alongside the rice.
Almonds: Toast them in a dry skillet for 3 minutes. The crunch is a nice contrast to the chewy grains.
Bay leaf and thyme: Both flavor the broth gently as it cooks. Remove the bay leaf before serving, since it stays hard and bitter.
Tips for the best wild rice
Rinse before cooking: A quick rinse removes dust and loose bits of hull. It makes the broth cleaner and the flavor brighter.
Match the pot to the batch: A 6-quart pot is large for 2 cups of rice. The thin layer cooks faster at the edges. A 4-quart pot gives the best results, or check early.
Avoid the most common mistake: Overcooking. The grains should split but still have a little chew. Once they turn soft and fall apart, the texture is gone, so start checking at 4 hours on LOW. If your rice is an older, drier batch, it may need an extra half hour. Check a few grains rather than judging by the clock, and add a splash of hot broth if the pot looks dry.
Swaps and variations
For a vegan dish, use vegetable broth and olive oil instead of butter. Stir in dried cranberries or chopped dried apricots for a sweet note. Add chopped pecans instead of almonds if you have them.
Do not swap in instant or quick-cook rice. It cooks in minutes and will turn to paste after hours in the pot. A splash of dry white wine in place of some of the broth adds a pleasant sharpness.
What to serve with it
This rice goes well beside roast turkey, chicken thighs or pork chops. It also works as the base of a hearty bowl topped with roasted squash and a drizzle of maple vinaigrette. For a holiday table, put it next to cranberry sauce and green beans. Leftovers also make a good stuffing for roasted squash or a filling for stuffed peppers.
Storing, freezing and reheating
Store in a sealed container for up to 5 days in the fridge. Freeze in freezer bags for up to 3 months.
Reheat in the microwave with a splash of broth, or in a skillet with a bit of butter. The grains will absorb liquid again as they warm.
Crockpot Wild Rice with Mushrooms and Thyme at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours
- Servings: 8 servings
- Ingredients: 14, led by wild rice, low-sodium chicken or vegetable broth, cremini mushrooms, yellow onion
Tips for Crockpot Wild Rice with Mushrooms and Thyme
Use a 4-quart slow cooker if you have one. A very large pot dries out the edges. Add dried cranberries for a sweet note. Leftovers keep for 5 days and freeze for 3 months.
Crockpot Wild Rice with Mushrooms and Thyme FAQ
How long does Crockpot Wild Rice with Mushrooms and Thyme take?
Crockpot Wild Rice with Mushrooms and Thyme takes 4 hours of cooking after 15 minutes of prep.
How many people does Crockpot Wild Rice with Mushrooms and Thyme serve?
This recipe makes 8 servings.
What do I need to make Crockpot Wild Rice with Mushrooms and Thyme?
14 ingredients, led by wild rice, low-sodium chicken or vegetable broth, cremini mushrooms, yellow onion. Amounts are in the recipe card above.
