Ahh, spring. Full of thoughts of daffodils, flip-flops and hearty pumpkin-based dishes? This is a good way to used up those stored winter leftovers–You have to make room in your cabinets for all that fresh produce somehow.

This is pretty much all you need. Have I mentioned how much I love crockpots/how easy they are?

Orange-Powered Wild Rice Pilaf

  • 1 15oz can of pumpkin
  • 2 C water
  • 1 C Wild rice mix
  • However many old carrots you need to use out of your fridge (for me, that was “five”)
  • Salt, pepper and dried thyme, to taste

Slice your carrots into rounds. Throw everything into the crockpot on high for 3 hours (or until rice is cooked). Wa-bam! Dinner.

Have a past or present slow cooker post of your own? Add it to the linkup! And make sure to visit my slow-cooking partner in crime, JamieAnne for her (vegan-izable!) leek and potato soup.