Mushroom and Wild Rice Slow Cooker Stew
- Number of Servings: 4
Ingredients
1 teaspoon olive oil 2 cups leeks -- finely chopped 2 cups mushrooms -- sliced use mix of shitake and button 1 cup carrot slices 3 cups vegetable broth 1 teaspoon salt 1 cup wild rice -- uncooked 4 ounces canadian bacon -- chopped 1/4 cup sherry
Heat oil in a non stick skillet. Add leeks and mushrooms and sauté until tender, about 5 minutes. (Note: If you’re in a hurry, skip this step and simply add all the ingredients directly to the slow cooker.) Spoon leeks and mushrooms into a 4- to 5-quart slow cooker. Add half carrots, broth, salt and rice; cover and cook on low 6 to 7 hours. Increase heat to high; add remaining carrots and cook 5 minutes; add canadian bacon heat until warmed. Yields about 1 1/2 cups per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user LOLIESPAGNOLIE.
Number of Servings: 4
Recipe submitted by SparkPeople user LOLIESPAGNOLIE.
Nutritional Info Amount Per Serving
- Calories: 267.0
- Total Fat: 3.0 g
- Cholesterol: 15.7 mg
- Sodium: 357.5 mg
- Total Carbs: 46.1 g
- Dietary Fiber: 4.1 g
- Protein: 13.5 g
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