In the mood for some Mexican-inspired dishes? Try these wonderful slow cooker favorites!
I used to think rice was bland and boring because I was under the impression that there was only one kind of rice—white—cooked in only one form—boiled to death on the stove.
Recently, I’ve revised my opinion about rice and this Wild Rice is one of the recipes that helped convert me. I like the extra boost in flavor of wild rice—it’s almost nutty. The texture is pleasing too. Instead of a bite of mush, I can taste the grains and the extra mushrooms, onions, and peppers. Chicken broth completes the dish, creating a subtle and pleasant taste.
Makes 4-5 servings
Ideal slow cooker size: 3-4 quart
1 cup wild rice, or wild rice mixture, uncooked
½ cup sliced mushrooms
½ cup diced onions
½ cup diced green, or red, peppers
1 Tbsp. oil
¼ tsp. salt
¼ tsp. pepper
2½ cups 98% fat-free, reduced-sodium 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 21/2-3 hours, or until rice is soft and liquid is absorbed.
Basic Nutritional Values: Calories 157 (Calories from Fat 28), Total Fat 3 gm (Saturated Fat 0.2 gm, Polyunsat Fat 1.0 gm, Monosat Fat 1.7 gm, Cholesterol 0 mg), Sodium 370 mg, Total Carbohydrate 27 gm, Dietary Fiber 3 gm, Sugars 3 gm, Protein 6 gm