Slow Cooker Herbed Brown Rice


  • 2 cups medium to long grain brown rice
  • 2 tablespoons butter
  • 8 oz frozen sliced mushrooms (or fresh if preferred)
  • 4 cups beef broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Dried or fresh parsley for garnish (optional)


  • In a skillet over medium high heat (or in multi cooker) melt butter
  • Add rice and saute while stirring occasionally for about 2-4 minutes or until rice is lightly toasted
  • Add rice to slow cooker along with mushrooms, broth, thyme and oregano
  • Add beef broth and stir
  • Cover and cook on high for 2-3 hours
  • Stir rice and if not fully cooked you can add 1/2 cup additional water or broth and cook for another 30 minutes
  • Add salt and pepper to taste before serving

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