Wild Rice + Veggie Slow Cooker Risotto


What you’ll need:

1 Tbsp olive oil

2 carrots chopped roughly

2 heads of broccoli florets

1 yellow onion chopped finely

1 lb of sliced mushrooms

10 brussel sprouts; stems cut off and halved

2 C wild rice mix

5 C water

2 Tbsp vegetable better than bullion

1 lemon

1 Tbsp rice wine vinegar

1 Tsp sea salt

1 Tsp black pepper

1 Tsp coriander

1 Tsp dried thyme

What you’ll do:

In a skillet over medium heat combine oil, onions, salt, coriander and pepper until onions are translucent

Add brussel sprouts, mushrooms and juice from lemon and cook an additional few minutes

Add rice until browned about 2 minutes

Place mixture in slow cooker then add water, bullion, thyme, vinegar and lemon rinds (optional)

Cook over high heat for 3 hours or until rice is soft and liquid is absorbed

I served mine with Sea Scallops (see other blog post)