1 1/2 tsp olive oil
2 cup leeks, finely chopped, white parts only (about 2 large leeks)
2 cup shiitake mushrooms, sliced
1 cup carrots, diced
3 cup vegetable broth
1 tsp table salt
1 cup uncooked wild rice
Directions
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 6 to 7 hours. Yields about 1 1/2 cups per serving.
