Mushroom and Wild Rice Slow Cooker Stew

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.