Slow Cooker Farro Beetroot Walnut Rice

Name: Slow Cooker Farro Beetroot Walnut Rice
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: South African
Ingredients: 1 cup (200 g) pearl farro, rinsed; 1 cup (200 g) long-grain white rice, rinsed; 4 cups (950 ml) vegetable or chicken broth; 2 cups (280 g) cooked beets (roasted or canned), diced into ½-inch cubes; 1 cup (120 g) raw walnuts, toasted and chopped into ¼-inch pieces; 2 tablespoons (28 g) unsalted butter; 1 (150 g) medium yellow onion, finely diced; 3 cloves (15 g) garlic cloves, minced; kosher salt; freshly ground black pepper; 1 teaspoon (5 g) caraway seeds (optional); 3 tablespoons (9 g) fresh dill, finely chopped (optional); ½ cup (120 g) sour cream (optional)

From the MyKitchenBank Kitchen

A nourishing Eastern European–inspired grain blend that combines nutty farro and fluffy white rice with roasted beets and toasted walnuts, all cooked together in the slow cooker for hands-off convenience. The beets color and sweeten the grains while walnuts add textural contrast and richness. Serve warm as a hearty side dish or light vegetarian main, optionally topped with fresh herbs and a dollop of sour cream.

Prep: 15 min
Cook: —
Wait: 3 hr 30 min
Total: 3 hr 45 min
Makes: 6 servings (about 1 cup each)

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Steps

Before you start

Toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant, then chop and set aside
If using raw beets, roast them in a 400°F oven for 40–45 minutes until tender, cool, peel, and dice (or use pre-cooked beets)
Rinse the farro and white rice under cold water to remove excess starch

1
Sauté aromatics
- Melt butter in a small skillet over medium heat.
- Add the diced onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent.
- Add minced garlic and caraway seeds (if using), and cook for another minute until fragrant.
- Set aside.
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Ready when: Onion is soft and translucent, garlic is fragrant
Tip: Sautéing the aromatics first adds depth of flavor—don't skip this step even though you're using a slow cooker.
2
Combine grains and liquid
- Pour the rinsed farro and rinsed white rice into your 6-quart slow cooker.
- Add the vegetable broth, sautéed onion mixture, and diced beets.
- Stir well to combine, making sure the grains are evenly distributed and submerged in liquid.
- Season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Stir once more.
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Ready when: All ingredients are combined and evenly distributed
Tip: A 4:1 broth-to-grain ratio ensures the grains cook through without drying out in the slow cooker.
3
Cook on low
- Cover the slow cooker and cook on low for 3 hours.
- Do not stir during cooking—this helps the grains cook evenly and absorb the liquid properly.
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Ready when: Grains are tender, liquid is mostly absorbed, texture is creamy
Tip: Resist the urge to lift the lid—each time you open it, you add 15–20 minutes to the cooking time.
4
Fold in walnuts and herbs
- Remove the lid and gently fluff the grain mixture with a fork.
- Fold in the toasted chopped walnuts and fresh dill (if using).
- Taste and adjust seasoning with additional salt and pepper as needed.
- If the mixture seems dry, add 2–3 tablespoons warm broth.
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Ready when: Walnuts and herbs are evenly distributed, flavors are balanced
Tip: Add walnuts at the end so they stay crunchy—if added too early, they soften from the heat and moisture.
5
Rest and serve
- Let the covered slow cooker sit undisturbed for 10 minutes to allow the grains to settle and the flavors to meld.
- Spoon into serving bowls and top with a dollop of sour cream if desired.
- Serve warm.
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Ready when: Grains have settled and are ready to serve
Tip: The sour cream adds tanginess and richness that balances the earthiness of the beets and nuttiness of the farro and walnuts.

Good to know

Tips

Toast your walnuts in a dry skillet beforehand—this brings out their natural oils and ensures they stay crisp rather than absorbing too much moisture in the slow cooker.
If you have access to fresh or roasted beets, use them; canned beets work but may be softer and less sweet. Always drain canned beets well before dicing.
For an herbier, more authentically Eastern European finish, add a pinch of caraway seeds (optional) and finish with fresh dill or parsley.
The slow cooker makes this dish forgiving—farro and rice hold up well without turning to mush, and the liquid is absorbed evenly.

Make ahead

You can prepare the sautéed aromatics, diced beets, and chopped walnuts up to 1 day ahead and store them separately in the refrigerator. Assemble the slow cooker the morning of serving and cook on low for 3 hours.

Storage & reheating

Room temperature: store leftovers in an airtight container for up to 2 hours. Refrigerator: cover and store for up to 4 days. Reheat gently in a saucepan over medium-low heat with 2–3 tablespoons broth, stirring occasionally, for 5–7 minutes until warm. Freezer: transfer cooled portions to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as above.

Substitutions

long-grain white rice → Brown rice or wild rice. Use 1 cup brown or wild rice and increase broth to 4½ cups and cooking time to 3½ hours, as these grains need longer to tender.
raw walnuts → Pecans, almonds, or sunflower seeds. Toast and chop in the same way for similar texture and nutty flavor. Sunflower seeds offer a different nut-free option.
cooked beets (roasted or canned) → Roasted red cabbage or beet greens. Cabbage won't color the grains as dramatically but offers similar earthy sweetness. For greens, add in the last 30 minutes of cooking.
vegetable or chicken broth → Chicken broth or mushroom broth. Mushroom broth deepens the earthiness; chicken broth adds richness and keeps the dish omnivore-friendly.