Mushroom and wild rice slow-cooker stew
5
Points®
Total Time
7 hr 17 min
Prep
17 min
Cook
7 hr
Serves
4
Difficulty
Easy
Mushroom stand in for chicken in this vegetarian, seven-ingredient take on the classic and well-loved stew. Browning the leeks and mushrooms before they go into the slow cooker builds flavor, bringing out their natural sweetness, and adds color. You can skip that step if you are pressed for time, but you can taste the difference in the final dish. Wild rice (which is actually the seed of an aquatic grass) has a nutty, earthy flavor and a distinct chewy texture that makes it lovely to bite into in this stew. It absorbs water and cooks slowly, so preparing it in the slow cooker is ideal.
Ingredients
Olive oil
1½ tsp
Uncooked leeks
2 cup(s), finely chopped, white parts only (about 2 large leeks)
Dried shiitake mushroom
2 cup(s), sliced, sliced
Carrots
1 cup(s), diced
Vegetable broth
3 cup(s)
Table salt
1 tsp
Uncooked wild rice
1 cup(s)
