2 cups wild rice (or blend)
8 ounces mushrooms (white or crimini), finely chopped
½ pound asparagus, chopped
4 scallions, chopped, both white and green parts
1 rib celery, finely chopped
2 cloves garlic, minced
6 cups chicken broth
Salt to taste
Ground black pepper to taste
¾ cup slivered almonds, toasted
Lightly coat slow cooker with non-stick cooking spray.
Combine rice, mushrooms, asparagus, scallions, celery, garlic, broth, salt and pepper in slow cooker. Stir well to combine thoroughly.
Cover and cook on high for 4 to 6 hours until rice is tender, but not mushy. Do not remove lid!
Stir in toasted almonds right before serving.