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Slow Cooker


Wild Rice Side Dish

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.

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