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Slow Cooker Creamy Mushroom and Wild Rice (V + GF)

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I was gifted the wild rice from Oregon Wild Rice. All opinions about the product are mine.

This slow cooker creamy mushroom and wild rice side dish is easy to put together, full of flavor and dairy free plus gluten free! It’s the perfect plant based side dish for the upcoming holidays.

Ingredients in Slow Cooker Creamy Mushroom and Wild Rice

Slow cooker creamy mushroom and wild rice is easy to put together! Crockpot dishes are often called ‘dump and set’ meals and this vegan slow cooker dinner is no exception to that rule!

This easy side dish is a nice hands off meal idea that would be perfect to serve at a holiday dinner when your oven or stove top is being occupied by other Thanksgiving soups or sides.

Here are the ingredients you will need to make this easy dairy free creamy rice in the slow cooker:

  • Wild Rice
  • Long Grain Brown Rice
  • Lite Coconut Milk
  • Vegetable Base
  • Garlic Powder
  • Thyme
  • Rosemary
  • White Miso Paste
  • Mushrooms Stems and Pieces
  • Onion
  • Vegan Butter

This creamy vegan rice has the best taste from the savory thyme and rosemary herbs. This vegan slow cooker side dish is sure to be a hit at your holiday dinner table.

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How to Make Crockpot Savory Creamy Rice with Mushrooms

There is a reason slow cooker dinners are called ‘dump and go’ meals, because they are that! So easy and such a timesaver. Set it in the morning, then let it go all day! Or prep it the night before, store in the refrigerator then set and go.

This vegan crockpot meal is very easy to put together but you do need to do some prep before hitting go on the crockpot.

First, rinse your wild rice and brown rice. Rinsing your rice removes their surface starch, resulting in a fluffier less gummy rice. Next, chop your onion then mix your lite coconut milk with your veggie bouillon and flour (gluten free if needed). Drain your mushroom stems and pieces.

Now add all ingredients including savory dried herbes to your crockpot and give everything a good stir to combine ingredients!

Finally, you can set your crockpot and go! I like to leave this cooking for 4 hours on low. Then I check it, and add more water if the rice still seems stiff. Then I let it cook some more. It really is a very hands off meal!

If you prep this the night before, the rice might cook faster because it has ‘sat’ in the liquid all night so be mindful of that!

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How to Serve and Store Your Creamy Crockpot Savory Rice Side Dish

We love to serve this savory rice dish with roasted vegetables and Holiday Salad with Roasted Beets, Candied Pecans and Quinoa. We served this dish at a friend get together and everyone loved it! It makes quite a bit, but that was okay as we then sent some home with our friends. Everyone got leftovers – yeah!

This rice side dish will store in the refrigerator for 3 – 5 days. Rice also freezes well for later! Store in a freezer safe container and remember to label so you know what you have in your freezer.

We hope you get to make this easy rice slow cooker dish that is full of flavor! Tag @badtothebowl on social media, we would love to know!

slow cooker creamy wild rice
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Slow Cooker Creamy Mushroom and Wild Rice (V + GF)

Gluten free, dairy free slow cooker creamy rice is easy to put together and a winner at the dinner table!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Dish, Mouthwatering Main Dish Recipes
Cuisine: American
Servings: 4 servings
Calories: 300kcal


  • 1 cup wild rice
  • 1 cup long grain brown rice
  • 4 3/4 cups water
  • 1 1/2 cups lite coconut milk , or 13.5 oz can
  • 1 Tablespoon vegetable bouillon
  • 1 Tablespoon gluten free all-purpose flour , or all-purpose flour
  • 1 1/2 cups canned mushroom stems and pieces , drained
  • 1/4 cup yellow onion , chopped
  • 2 Tablespoon vegan butter , melted
  • 1 Tablespoon white miso paste
  • 1 teaspoon dried thyme , crushed
  • 1 teaspoon dried rosemary , crushed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt


  • Spray your 4 1/2 quart crock pot with cooking spray (this will ensure your rice doesn’t stick as it nears getting done)
  • Rinse both wild rice and brown rice well in a colander with water.
  • Combine your coconut milk with your vegetable base/bouillon and flour.
  • Chop your onion and drain your mushroom stems and pieces.
  • Combine all ingredients in your slow cooker, stirt to combine and set crockpot on low.
  • After 4 hours, remove lid from crock pot, stir rice and check rice for tenderness.
  • If rice is not tender and seems stiff, add another ½ – 1 cup of water and cook another 30 minutes up to 1 hour.
  • Either serve immediately OR set crockpot to warm setting and stir occasionally / add small amount of water if starts to dry out if serving later.
  • Store leftover rice in refrigerator for 3 – 5 days OR store in freezer safe container.


  • You could use 2 cups wild rice blend.
    I recommend the Better Than Bouillon Brand of Vegetable Stock. It has the most flavor!
  • Nutrition

    Calories: 300kcal

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