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Here’s a delicious crock pot wild rice recipe that we all liked a lot. I don’t think I ever ate wild rice until I started visiting Wisconsin, where it is very popular.
And even now, every time I taste it, I wonder why I don’t eat it more.
I got the idea to try crock pot wild rice, while re-arranging the pantry and finding a large package of it I had forgotten about.
In addition to being delicious, wild rice is good for you. A Weight Watchers Power Food, it has more protein than quinoa.
The recipe for this crock pot wild rice is from Fix-It and Forget-It Lightly Revised and Updated: 600 Healthy, Low-Fat Recipes for Your Slow Cooker (affiliate link).
I adapted it only slightly, using a combination of different colored mini bell peppers instead of just one color.
How Many Calories and WW Points in Crock Pot Wild Rice?
Each 1-cup serving of this yummy crock pot wild rice has 180 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
1 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
I think this would work with the Simply Filling Technique too. Enjoy!
Recipe Notes
My wild rice was done in about 4 hours, but my slow cooker definitely cooks hot, so yours may take longer.
Rice will get mushy if you hold it on WARM for too long in the slow cooker. So, as soon as my rice was tender and the liquid absorbed, I transferred it out of the crock pot and into a serving dish until dinnertime. I then just re-warmed individual servings in the microwave (affiliate link).
If you’ve made this Slow Cooked Wild Rice, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Crock Pot Wild Rice Recipe
Ingredients
- 1 cup wild rice, uncooked
- 1/2 cup sliced fresh mushrooms
- 1/2 cup diced onion
- 1/2 cup diced green, yellow or red bell pepper (I had a package of multi-colred mini peppers so I used a combination)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2-1/2 cups fat-free low sodium vegetable or chicken broth
Instructions
- Ideal slow cooker size: 2-Quart.
- Layer the rice, mushrooms, onion, and pepper in the slow cooker.
- Drizzle the olive oil over. Sprinkle with salt and pepper. Pour the broth over the rice and vegetables.
- Cover and cook on LOW 4 to 6 hours, OR on HIGH for 2-1/2 to 3 hours, OR until rice and vegetables are tender and liquid is absorbed.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 5 PointsPlus (Old plan) My crockpot wild rice was done in about 4 hours, but my slow cooker definitely cooks hot, so yours may take longer. Rice will get mushy if you hold it on WARM for too long in the slow cooker. So, as soon as my rice was tender and the liquid absorbed, I transferred it out of the crock pot and into a serving dish until dinnertime. I then just re-warmed individual servings in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted slightly from Fix-It and Forget-It Lightly Revised and Updated: 600 Healthy, Low-Fat Recipes for Your Slow Cooker (affiliate link) by Phyllis Good.
What a lovely recipe! I sautéed the onions and carrots (I didn’t have peppers) in a pan with garlic thyme and tomato paste before adding them to the crockpot, and I also added 1 TBSP of soy sauce towards the end for umami flavor. Can’t wait to make this again!!
Hi Mags, So glad you enjoyed the recipe. Thanks for taking the time to share your delicious adaptations. ~Martha
Easy to create fir a first time crockpot user such as myself. Although I a made some adjustments, I’m using a 6qt crockpot. So I pretty much doubled or guesstimate what amounts I needed. One thing I would say to others, this really needs a lot of chicken broth on low. Don’t be oftput by thinking you added too much, I made that mistake and added more later.
In addition, if you want more spicy use yellow onions and jalapeños in place of fancy colored bell peppers. I also subbed using green bell pepper (it’s the same ones listed in recipe, without colors). Enjoy
hanks Kriston!
Trying this with veggie stock, added garlic, shallots, and veggie sausage.. will let you know how it turns out!
Sounds delicious Lyndsey. Hope it turns out well for you. ~Martha
SO good! Have made quite a few times. Even made as a meal for a family with a new baby. It’s that good. Made one with vegetable broth but much prefer chicken broth. Thaks!
Thanks, MG. So glad to hear you like it.