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A blue bowl full of brown rice with sliced scallions and dried cranberries.

Crock Pot Brown Rice with Scallions and Dried Cranberries

Author: Kate
A wonderful side dish recipe combining chewy brown rice with the sharpness of fresh scallions and sweet dried cranberries. Dairy and gluten free!
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Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 6 servings
Calories: 216kcal

Ingredients

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

  1. 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. 
  2. 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. 
  3. Serve with: This makes an excellent side dish with Chicken Cacciatore, Vinegar and Spiced Baked Baby Back Ribs, or Lemon-Broiled Cod.
  4. Scallions: It may seem like a lot of scallions at first but they wilt down and melt with the heat of the rice. 

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