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Rice with Carrots and Onions in a Slow Cooker

It's simply delicious — and loaded with good-for-you ingredients! This recipe is perfect for anyone who loves rice in all its forms, anyone trying to eat less meat or have a lighter day, and anyone who appreciates a wholesome, satisfying dish.

AlyonushkaAuthor avatar
Recipe author
Rice with carrots and onions in a slow cooker
Rice with carrots and onions in a slow cooker Rice with carrots and onions in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 2 g
Fats 7 % 2 g
Carbohydrates 87 % 26 g
134 kcal
GI: 12 / 88 / 0
  • I personally love this dish — it's wholesome, light, colorful, and tasty, and making it in a slow cooker is quick and easy. The rice also comes out beautifully fluffy and full of flavor, which can be hard to manage on the stovetop, where it sometimes clumps together into something more like porridge. This is a great dish for vegetarians and anyone fasting — just swap the butter for vegetable oil. Let's get started. 1. First, rinse the rice in water, even a few times, then drain it well. 2. Now for the onion and carrot: peel, rinse, and cut them — the onion fairly fine, the carrot into small cubes. 3. Add a little butter to the bottom of the slow cooker bowl and lightly sauté the vegetables until golden. 4. Spread the rinsed rice evenly over the vegetables. 5. Gently pour the water on top, then add the sea salt and turmeric. 6. Set the slow cooker to the "pilaf" setting and cook for 40 minutes. While the rice cooks, you can throw together a fresh, juicy salad or a sauce to go with it. When the slow cooker switches off, your rice with carrots and onions is ready. If you eat vegan, swap the butter for unrefined coconut oil — it's just as tasty and aromatic! I add turmeric because I love the lovely yellow color and slight warmth it gives the rice. Feel free to use your own favorite seasonings — a Georgian khmeli-suneli blend, curry powder, or just ground black pepper all work well, and a little garlic adds great aroma. I also like to scatter fresh herbs over the finished dish: dill, green onion, parsley — or maybe you prefer cilantro or basil. There's plenty of room to experiment, so go ahead and try different spices and herbs until you land on your own favorite. Bon appétit!

Caloric content of the products possible in the composition of the dish

  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • White fortified boiled rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Turmeric - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Sea salt - 0  kcal/100g

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