1 cup uncooked wild rice, rinsed and drained
1 cup chopped celery
1 cup chopped carrots
2 cans (4 oz each) mushroom stems and pieces, drained
1 large onion, chopped
1 garlic clove, minced
1/2 cup slivered almonds
3 beef bouillon cubes
2 1/2 tsp seasoned salt
2 lbs boneless round steak, cut into 1 inch cubes
3 cups water
Place ingredients in order listed in a slow cooker (do not stir). Cover and cook on low for 6-8 hours or until rice is tender. Stir before serving.
This picture makes this dish look yummy…it was however not so yummy. It was WAY too salty. I’m not sure why this recipe calls for 3 bouillon cubes and 2 1/2 tsp salt. If I was to make this again I would leave out the 2 1/2 tsp salt and then if it needed more salt add it after it was cooked. 2 stars.
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