1/2cupdiced green, yellow or red bell pepper (I had a package of multi-colred mini peppers so I used a combination)
1/2teaspoonfresh ground black pepper
2-1/2cupsfat-free low sodium vegetable or chicken broth
Ideal slow cooker size: 2-Quart.
Layer the rice, mushrooms, onion, and pepper in the slow cooker.
Drizzle the olive oil over. Sprinkle with salt and pepper. Pour the broth over the rice and vegetables.
Cover and cook on LOW 4 to 6 hours, OR on HIGH for 2-1/2 to 3 hours, OR until rice and vegetables are tender and liquid is absorbed.
My crockpot wild rice was done in about 4 hours, but my slow cooker definitely cooks hot, so yours may take longer.Rice will get mushy if you hold it on WARM for too long in the slow cooker. So, as soon as my rice was tender and the liquid absorbed, I transferred it out of the crock pot and into a serving dish until dinnertime. I then just re-warmed individual servings in the microwave.Serving size: 1 cupWeight Watchers PointsPlus: *5Weight Watchers Freestyle SmartPoints: *4
Crock Pot Wild Rice
Amount Per Serving (1 cup)
Calories 180Calories from Fat 36
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course: Slow Cooker Vegetable/Side Dish
Keyword: low fat wild rice, slow cooker wild rice
Find this recipe online: https://simple-nourished-living.com/crock-pot-wild-rice/