5

Mushroom and Wild Rice Slow-Cooker Stew

Total Time
7 hr 17 min
Prep
17 min
Cook
7 hr
Serves
4
Difficulty
Easy
Browning the vegetables in this one-pot meal brings out their natural sweetness. The extra work is worth the flavor boost.
Ingredients

olive oil

1½ 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

fat free vegetable broth

3 cup(s)

table salt

1 tsp

uncooked wild rice

1 cup(s)

Instructions

  1. 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.)
  2. 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.

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