Ingredients:

  • 1 cup long-grain white rice (e.g., Basmati or Jasmine)
  • 2 cups vegetable broth (or chicken broth for non-vegetarian option)
  • 1 tablespoon olive oil or butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt (adjust based on the saltiness of the broth)
  • .5 teaspoon black pepper
  • .5 teaspoon dried thyme or oregano (optional)
  • .5 cup frozen peas (optional)
  • .25 cup sliced almonds or pine nuts (for garnish, optional)

Instructions:

  1. Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents clumping.
  2. In a skillet over medium heat, add olive oil or butter. Once hot, add chopped onions and sauté until they are translucent, about 3–4 minutes. Add in minced garlic and sauté for an additional minute until fragrant.
  3. In your crock pot, combine rinsed rice, sautéed onions and garlic, vegetable broth, salt, pepper, and thyme/oregano if using. Stir well to ensure all ingredients are evenly distributed.
  4. Cover the crock pot with its lid and set it to cook on low for about 2 hours. After an hour of cooking time has passed, check if you want to add frozen peas; stir them into the rice mixture at this point for even heating.
  5. Once cooked through (the liquid should be absorbed), turn off the crock pot and let it sit for another few minutes with the lid on. Fluff the rice gently with a fork before serving.
  6. If desired, sprinkle sliced almonds or pine nuts over each serving before enjoying!