Perfect Brown Rice Crockpot Recipe with Scallions
Looking for a set it and forget it way to cook brown rice? Or need an easy meal prep solution? This Brown Rice Crockpot Recipe is the answer. So simple and comes out perfect every time. Flavor with scallions and dried cranberries or leave plain.
Hello there, my darlings! It’s your favorite chef, Kate, here to share a recipe that’ll make your busy days a whole lot easier—and tastier!
We all know how hectic life can get, with work, family, and everything in between pulling us in a million different directions. But fear not, because I’ve got just the thing to help you whip up a delicious, nutritious meal without breaking a sweat: my comforting Brown Rice Crockpot Recipe!
You know those days when you’re too tired to even think about cooking, when the last thing you want to do is spend hours slaving away in the kitchen. Well, my friends, that’s when I turn to my trusty Crockpot.
This miraculous kitchen gadget is a game-changer for busy folks like us. Just toss in a few ingredients, set it, and forget it—voila! You’ve got yourself a delicious meal waiting for you at the end of the day.
One thing you may not be using your crock pot for is rice. My Brown Rice Crockpot Recipe is a family favorite.
Of course you can make rice in the rice cooker or the Instant Pot but if you don’t have either of those things, the best way to cook a large batch of perfect rice is by using this slow cooker method.
You can make this dish with white rice (the cooking time will be slightly shorter) but we’ve upped the nutritional value here and have been using short-grain brown rice, which, turns out, works very well- it’s deliciously nutty, toothsome, and super flavorful!
Meal Prep Savior
This crock pot rice recipe has a generous amount of scallions and a handful of dried cranberries stirred in at the end. This makes for an easy side dish with tender chicken and green beans.
You could also leave those things out and use the cooked long grain rice as a great way to meal prep.
- Divide a smaller portion of this delicious brown rice into freezer bags or single servings for the next time you are hungry for plain rice. I usually do a cup of rice per bag.
- Label the bag and store in the fridge for up to 5 days or in the freezer for up to 3 months.
Ingredients
- 1 tbs olive oil
- Uncooked brown rice
- Chicken broth or vegetable broth
- 1 tsp kosher salt
- Unsalted butter (not pictured)
- Scallions
- Dried cranberries
How To Make This Recipe
step one
Grease the crock pot. Add 1 tablespoon of olive oil to the crockpot insert and wipe it all over using a paper towel. You can also use non-stick spray. This will prevent the rice from sticking.
step two
Combine. Add the rinsed rice, 3 cups broth, and 1 teaspoon salt to the pot and stir to combine.
step three
Cook. Cover and set the crock pot to high for 3 hours.
step four
Add scallions and cranberries. Stir in the butter, scallions and cranberries and serve. Store leftovers in the refrigerator for up to 5 days.
Using A Different Type Of Rice
Slow cooker rice can be made with jasmine rice, short grain, wild rice, or any type of whole grains. The liquid ratio and the cook times will be different.
- For a white rice crock pot recipe: Use 2 1/2 cups of water to 2 cups of rice. Set for 2 hours of total time.
- The wild rice (or other whole grain) water ratio is 2 cups wild rice to 4 cups water. Set on low for 4-5 hrs.
Top 3 Most Popular Slow Cooker Posts
- 13 Healthy Crock Pot Chicken Recipes
- 11 Delicious and Cheap Crock Pot Recipes
- Slow Cooker Split Pea Soup with Ham and Potatoes
Who Knew Cooking Rice Would Be One Of Your Favorite Slow Cooker Recipes
The first time you try it you’ll be amazed at how perfectly this slow cooker brown rice turns out. Give it a try, share a photo and tag me on Instagram using @katesbestrecipes so that I can see. Or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly recipe newsletter so you never miss a thing.
Crock Pot Brown Rice with Scallions and Dried Cranberries
Ingredients
- 1 tablespoon olive oil, or cooking spray
- 2 cups short grain brown rice, rinsed
- 3 cups chicken broth, or water
- 1 teaspoon kosher salt
- 6 scallions, thinly sliced
- 1/2 cup dried cranberries
- 2 tablespoons unsalted butter
Instructions
- Pour the 1 tablespoon of oil in the slow cooker. Using a paper towel rub it all over the inside of the crockpot to prevent the rice from sticking. You can also spray it with cooking spray.
- Add the 2 cups rinsed brown rice, 3 cups chicken broth, and the 1 teaspoon of kosher salt. Cover and set the crockpot on high for 3 hours.
- Stir in scallions, cranberries, and butter. Taste and season with salt and pepper if desired and serve.
Notes
- Doneness: Start checking the rice after 2 1/2 hours to see if it is done and prevent overcooking. Stir rice from the bottom of the pot, it will be done much quicker than the rice on top.
- Make-ahead/Storage: The brown rice without the scallions and cranberries is great for meal prep. Make a large batch then divide it into single servings. Store in freezer bags or airtight containers and refrigerate for up to 5 days or freeze for up to 3 months.
- Serve with: This makes an excellent side dish with Chicken Cacciatore, Vinegar and Spiced Baked Baby Back Ribs, or Lemon-Broiled Cod.
- Scallions: It may seem like a lot of scallions at first but they wilt down and melt with the heat of the rice.
Video
In support of this small business, Kate’s Best Recipes earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and Kate’s Best Recipes (readers never pay more for products). This income allows me to run the site. Thank you for reading!
