 |
| Photo by Katie Dudley Photography |
Serves 4-5
1 cup wild rice or wild rice mixture, uncooked
1/2 cup sliced mushrooms (I used canned)
1/2 cup diced onions
1/2 cup diced green or red peppers (I left these out)
1 tbsp oil
1/2 tsp salt
1/4 tsp pepper
2 1/2 cups chicken broth
1. Layer rice and vegetables in slow cooker. Pour oil, salt, and pepper over vegetables. Stir.
2. Heat chicken broth. Pour over ingredients in slow cooker.
3. Cover. Cook on high 2 1/2 to 3 hours, or until rice is soft and liquid is absorbed.
Review:
I really liked this side dish. It was a little too salty for me. Next time I will leave out the 1/2 tsp salt and just salt it after it’s cooked. Great to serve with your barbequed chicken or steak this summer! 3 stars.
Recipe Source: Fix-It and Forget-It Cookbook
Leave a Reply