Slow-Cooked Wild Rice

Name: Slow-Cooked Wild Rice
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8 cups
Ingredients: 1 pound bulk pork sausage; 4 celery ribs, chopped; 1 small onion, chopped; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1 cup uncooked wild rice; 1 can (4 ounces) mushroom stems and pieces, drained; 3 cups chicken broth

This recipe has become such a family heirloom that I asked my mother's permission before passing it along. It has traveled to weddings, baptisms, landmark birthdays and wedding anniversaries—and it always makes people happy. —Janet Mahowald, Rice Lake, Wisconsin

Ingredients

1 pound bulk pork sausage
4 celery ribs, chopped
1 small onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup uncooked wild rice
1 can (4 ounces) mushroom stems and pieces, drained
3 cups chicken broth

Directions

In a large skillet, cook and crumble sausage with celery and onion over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes; drain. Transfer to a 3-qt. slow cooker. Add soups, rice and mushrooms. Stir in broth.
Cook, covered, on low until rice is tender, 4-5 hours.