A delicious sweet and savory nutty textured crockpot brown rice pilaf with wild and brown rice, fresh herbs, dried cranberries, and sweet onions. It's a super easy side dish special enough for Sunday supper and the holidays - but easy enough for weeknight dinners.
1cupuncooked brown rice(white rice may be substituted)
3tablespoonsbutter
1teaspoonground black pepper
32ounceschicken broth
1cupdried cherries or cranberries
½cupchopped toasted pecans(nuts may be omitted)
¼cupchopped chives(green onions may be substituted)
¼cupchopped fresh parsley
Instructions
Add the first 6 ingredients into the crockpot and stir.
Cover and cook on low for 3 to 4 hours or until the rice is tender. (Note: wild rice retains a nutty texture, even when it is cooked.)
Stir in dried berries, toasted pecans, green onions, and parsley. Fluff with a fork and let stand with the heat off for 5 to 10 minutes. Adjust salt and pepper if needed.
Notes
Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
TOP TIPS: I highly suggest you use a sweet onion - the sweetness balances the other flavors in the rice. If you don't have a sweet onion, add a little sugar to the rice to taste (1 to 2 teaspoons).
VARIATIONS: Substitute slivered almonds or chopped walnuts for the pecans - or omit them altogether; for softer rice, use white rice instead of brown rice.
SERVING SUGGESTIONS: Adjust salt and pepper to taste.