Mushroom & Rice Pilaf–using the Slow Cooker!

Mushroom & Rice Pilaf Slow Cooker Recipe

  • Servings: 16
  • Difficulty: easy
  • Print


1 cup brown rice
1 cup wild rice
¼ cup olive oil
32 oz (one container) low sodium chicken broth
1 cup diced onion (thawed, if using frozen)
¾ teaspoon ground black pepper
1 tablespoon minced garlic
2 cups sliced mushrooms
2 cups peas (thawed, if using frozen)
1 cup sliced almonds

Mix both rices and olive oil in a slow cooker until the rice is coated. Add broth, onion, pepper, and garlic.  Let cook on high for 3 ½-4 hours, until the rice is tender. Stir in mushroom, peas, and almonds and let cook for 15 more minutes.


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