Mushroom and Wild Rice Slow-Cooker Stew
- Total Time
Browning the vegetables in this one-pot meal brings out their natural sweetness. The extra work is worth the flavor boost.
olive oil1 ½ tsp
uncooked leek(s)2 cup(s), finely chopped, white parts only (about 2 large leeks)
dried shiitake mushroom(s)2 cup(s), sliced
uncooked carrot(s)1 cup(s), diced
vegetable broth3 cup(s)
table salt1 tsp
uncooked wild rice1 cup(s)
- Heat oil in large nonstick 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 carrots, broth, salt and rice; cover and cook on low for 6 to 7 hours. Yields about 1 1/2 cups per serving.