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.
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Love the way you used up your carrots 🙂
I am a huge crock pot fan, especially when the kids have activities at night and we all come home to a dinner ready to eat. I’ve never thought to put pumpkin with rice but it looks fantastic.
It tastes fantastic too! Like risotto, but way healthier and with way fewer hours of stirring 😀
Ive never been a big wild rice fan, but this looks amazing! Although I may be attracted to the color more than anything lol
Yay for pumpkin! Shame on people who only have it during fall heehee 😉
Haha, I somehow didn’t have ANY until about January, I completely missed the fall pumpkin season…guess that’s why I can keep eating it late into spring!
I’m such a newb- I just bought my first can of pumpkin soths recipe couldn’t have come at a better time! Pumpkin oatmeal is on my list too!
Ohhh, you are going to be hooked! Pumpkin is amazing stuff–on it’s own, in soups, with rice, in oatmeal, in baked goods…the options are endless. And yeah, pumpkin oatmeal is the bomb, especially with copious amounts of cinnamon.
Yum! That’s such a good idea!!! I never would have thought of adding pumpkin but that’s a great way to get in some extra fiber!
And some extra delicious!
This looks super tasty! I love using pumpkin. 🙂
I do too! I have yet to find something pumpkin DOESN’T go well with..
This looks awesome! I am always searching for new. healthy slow-cooker recipes…can’t wait to add this one to my book!
Let me know if you give it a try! The slow cooker is prob. my favorite way to make super-healthy meals.
This sounds so good! I’m a crock pot freak!
Brilliant, as always! 🙂
This looks delicious! I wonder if I could make it with quinoa ?!
Oh, I bet that would be delicious! I can’t see why it wouldn’t work–just reduce the water my a little bit.
WHYYYY don’t I have a crock pot?! This just makes me realize even more how much I need one 🙂
You definitely do! Such a cheap item, too (as long as you don’t want fifty millions settings/timers/etc.).
I wish I had a slow cooker! The texture of that spoonful looks perfect… and it may be spring but I’ve just found tinned pumpkin and bought some; this would be a great dish to make with it 🙂
Exciting about the moving, hope it’s not too stressful!