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Slow-Cooked Wild Rice
This recipe has become such a family heirloom that I asked my mother's permission before passing it along. It has traveled to weddings, 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
- 1. 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.
- 2. Cook, covered, on low until rice is tender, 4-5 hours.
Nutrition Facts
3/4 cup: 236 calories, 14g fat (4g saturated fat), 30mg cholesterol, 1059mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 9g protein.
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