Slow Cooker Rustic Herbed Brown Rice
I been seriously lacking in posting side dishes lately! Side dishes can be one of the best parts of the meal so I’m not sure why I haven’t been better about sharing some of my favorites with you. This rice is one of my new favorites and will be on a regular rotation at our house. It’s pretty versatile and will go with so many things plus everyone loved it! Can’t go wrong with a recipe that like, especially when it’s easy to make in the slow cooker!
I kept it pretty simple and stuck to the basics here to make a rustic inspired side dish. The beauty is that with this simple recipe you can add to it in so many ways to make it your own. Change out the herbs, add veggies or even throw in some cheese. It’s all you!
Now to be fully honest, I will usually use my rice cooker to make all my rice side dishes and I love it! But they can be kind of pricey (got mine as a gift) and kind of bulky to store and not everyone wants or needs one so I decided to experiment with the slow cooker method. I was very happily surprised at the results and figured out a few tips that will make your rice turn out even better so check those out in the recipe below!!
Slow Cooker Rustic Herbed Brown Rice
SaveIngredients
- 2 cups medium to long grain brown rice
- 2 tablespoons butter
- 8 oz frozen sliced mushrooms (or fresh if preferred)
- 4 cups beef broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- Dried or fresh parsley for garnish (optional)
Instructions
- In a skillet over medium high heat (or in multi cooker) melt butter
- Add rice and sauté while stirring occasionally for about 2-4 minutes or until rice is lightly toasted
- Add rice to slow cooker along with mushrooms, broth, thyme and oregano
- Add beef broth and stir
- Cover and cook on high for 2-3 hours
- Stir rice and if not fully cooked you can add 1/2 cup additional water or broth and cook for another 30 minutes
- Add salt and pepper to taste before serving
Notes
Nutrition
If I add spinach when cooking
Is it best to do frozen or fresh
Either should be fine. I’d add closer to end of cooking time.
Has anyone tried this on low? Does that cook the rice too slowly and make it mushy? Hoping to pop this in the crockpot before work. 🙂
Hi Lora, I recommend it on high, cooking it on low will probably make it too mushy.
Do you think I could add beans to this recipe? If yes what kind would you recommend? My options are limited. I have on hand black beans, red beans, or navy beans!
Yes! I think any of those would be perfect, I think my personal pick would be black beans. Then it will be like a whole meal!! Maybe even top with some fresh sliced grape tomatoes.
I tried your recipe last night. turned out really good but took quite a bit longer to cook than your indicated time. It was more like 4-4.5 hours. I had my (new) crock pot on high so I don’t know if perhaps yours is more powerful than mine if that’s even possible. Do different slow cookers vary in how powerful they are? Anyway, Just thought it might be useful for some to know that it can take up to 4-5 hours to make this. totally worth it though.
They can vary in temp, so I appreciate your feedback! I will add a note to the recipe about cooking times. I’m glad you were able to get it figured out!!
Cooked exactly towards directions, after 2 hours was mushy but still not cooked through. Added more broth and cooked another 30 min really mushy. Idk smells great but something off here.
Do you add uncooked rice to the skillet and sauté?
Hi Emma! Yes, it helps to toast up the rice before transferring it to cook.
If i need more servings, could I double or triple the recipe or will the ratio of water and spices change?
Hi Maria! You should be able to triple everything for this recipe. You will probably need a larger slow cooker. Let me know how it turns out!
Could you use the low heat for 5-6 hours or would the texture be off?
Maybe. I think since it would be sitting in the liquid longer it would become a little mushy.
Could you add cubed seasoned chicken breast somewhere in the process to make it a complete meal? Love your site! I can finally cook again with my toddler…i.e. crockpot cook while he naps 😉
Since the rice cooks so much faster I’d probably say just sauté up the chicken (maybe in a little butter or olive oil?) so that it’s browned and mostly cooked and then add it when you start the rice and it will finish cooking while the rice cooks! I think it would be delicious!
I have never tried rice in the slow cooker before. I’ll have to give this a try. I love all of the fall flavors in here!
It’s a great alternative to a rice cooker! And yes, the flavors just say fall to me 🙂