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Slow Cooker Rustic Herbed Brown Rice

Slow Cooker Rustic Herbed Brown Rice

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 servings
Calories 422kcal


  • 2 cups medium to long grain brown rice
  • 2 tablespoons butter
  • 8 oz frozen sliced mushrooms (or fresh if preferred)
  • 4 cups beef broth
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • salt and pepper to taste
  • Dried or fresh parsley for garnish (optional)


  • 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 ½ cup additional water or broth and cook for another 30 minutes
  • Add salt and pepper to taste before serving


I cooked this from start to finish in my 4 quart multi cooker for 2.5 hours on high.
Sautéing the rice before slow cooking will help it maintain the best texture.
Feel free to switch out for your favorite herbs or to add additional chopped veggies or shredded cheese (stir in cheese after cooking).
Waiting until fully cooked and then tasting this recipe to add salt is preferred because the beef broth can be pretty salty and it's better to add more later than to have added too much early on.


Calories: 422kcal | Carbohydrates: 73g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 952mg | Potassium: 516mg | Fiber: 3g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 1.2mg | Calcium: 40mg | Iron: 2.3mg