WW Mushroom and Wild Rice Slow Cooker Stew - 4 pts

[Guest guest]

This came in my Weight Watchers newsletter today. Looks like a keeper.

Think I'll add one each minced red, green and orange bell pepper for

color and some red pepper flakes in with the oil. Bet this would cook

down well to a pasta sauce. Think I'll use the exotic mixed mushrooms

too. Bet it would work well with just Portobellos!! New recipe, new

adventure.

Chupa

 

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WW Mushroom and Wild Rice Slow Cooker Stew - 4 pts

1 1/2 tsp olive oil

2 cup leek(s), finely chopped, white parts only (about 2 large leeks)

2 cup shiitake mushroom(s), sliced

1 cup carrot(s), diced

3 cup vegetable broth

1 tsp table salt

1 cup uncooked wild rice

 

 

 

 

 

 

Heat oil in large nonstick skillet. Add leeks and mushrooms and sauté

until tender, about 5 minutes. (Note: If you’re in a hurry, skip this

step and simply add all the ingredients directly to the slow cooker.)

 

Spoon leeks and mushrooms into a 4- to 5-quart slow cooker. Add

carrots, broth, salt and rice; cover and cook on low for 6 to 7 hours.

 

Yields about 1 1/2 cups per serving.

 

Servings: 4

Preparation Time: 17 min

Cooking Time: 420 min

Level of Difficulty: Easy

 

Source: Weight Watchers

Formatted by Chupa Babi in MC: 12.08.06

 

Browning the vegetables in this one-pot meal brings out their natural

sweetness. The extra work is worth the flavor boost.

 

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[Guest guest]

Well how do you like that. I just made a stew last night with one leek and was

wondering what to do with the other two. Here's my answer and it sounds great!

Thanks.

Debbie

 

 

 

 

 

 

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