Slow Cooker
Slow Cooker Wild Rice Pilaf with Corn and Basil
Description
Slow Cooker Wild Rice Pilaf with Basil, Corn, and Bell Pepper. A summer spin on classic rice pilaf that's perfect for barbecues and easy dinners. No oven!
Ingredients
- 2 teaspoons extra-virgin olive oil
- 2 medium sweet onions or yellow onions, chopped (about 3 cups)
- 2 cloves garlic minced
- 2 large red bell peppers chopped (about 3 1/2 cups)
- ¾ cup uncooked wild rice blend rinsed and drained (I love this one; this is another option, though it is not gluten free)
- 1 cup frozen whole kernel corn or corn cut from the cob
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon lemon juice
- ½ cup toasted pine nuts or chopped toasted pecans
- ½ cup chopped fresh basil
Directions
- Lightly coat a 3- to 4 1/2-quart slow cooker with nonstick spray. Heat the oil in a large skillet over medium heat. Add onions and garlic. Cook just until the onions begin to soften, about 5 minutes.
- To the slow cooker, add the onion mixture, bell peppers, uncooked rice, corn, salt, and pepper. Pour 1 1/2 cups very hot water over the top. Stir to combine, cover, and cook 3 1/2 to 4 hours on low or 2 to 3 hours on high.
- When ready to serve, stir in the lemon juice, toasted pine nuts, and basil. Taste and add additional salt as desired. Enjoy warm.
