MUSHROOM WILD RICE SLOW COOKER STEW
SERVES 4 PORTIONS
1 tbsp. (15 ml) sunflower oil
1 1/2 cups (240 g) diced white onion
1/2 lb. (225 g) baby Bella mushrooms, sliced
1 oz. (28 g) dried porcini mushrooms, chopped
1 cup (192 g) black lentils
1 cup (160 g) wild rice
1 tbsp. (3 g) chopped fresh sage leaves
4 sprigs of fresh thyme
3 sprigs of fresh rosemary, plus more for garnish
7 cups (1.6 L) gluten-free, soy-free vegetable broth
3 cups (710 ml) water
2 tsp. salt
1 tsp. freshly ground black pepper
NUTRITIONAL VALUES
Calories: 433kcal
Fat: 5.1g (0.7g S.Fat)
Carbs: 77.5g
Protein: 22.5g
Sugar: 10.1g
Sodium: 1216mg
METHOD
Warm the sunflower oil in a small saucepan over medium heat. Sauté the onions and baby Bella mushrooms for 3 to 5 minutes, or until the onions are translucent and the mushrooms have shrunk in size.
In a 4-quart (3.8 L) slow cooker, combine the onion- mushroom mixture, dried porcini mushrooms, lentils, rice, sage, thyme, and rosemary. Toss the ingredients together, then add the vegetable broth and water and cover.
Cook, covered, for 7 to 8 hours on high, stirring occasionally.
Before serving, season with salt and pepper and, if possible, remove the thyme and rosemary stems.
Serve garnished with a sprig or two of rosemary in each bowl.
In a 4-quart (3.8 L) slow cooker, combine the onion- mushroom mixture, dried porcini mushrooms, lentils, rice, sage, thyme, and rosemary. Toss the ingredients together, then add the vegetable broth and water and cover.
Cook, covered, for 7 to 8 hours on high, stirring occasionally.
Before serving, season with salt and pepper and, if possible, remove the thyme and rosemary stems.
Serve garnished with a sprig or two of rosemary in each bowl.
RECIPE NOTES
Check the wild rice package label to ensure it is soy-free.
