1 1/2 teaspoons olive oil
2 cups finely-chopped leeks, white parts only
= (abt 2 large leeks)
2 cups sliced shiitake mushrooms
1 cup diced carrot
3 cups vegetable broth
1 teaspoon table salt
1 cup uncooked wild rice
Directions: one line for each direction. When saved the lines will be numbered.
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.
This recipe yields 4 servings; about 1 1/2 cups per serving.
Points® Value: 4
Comments: Browning the vegetables in this one-pot meal brings out their natural sweetness. The extra work is worth the flavor boost!
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 151
Calories from Fat 27.2%
Total Fat
5g
Cholesterol
2mg
Sodium
1812mg
Carbohydrate
23g
Dietary Fiber
3g
Protein
5g
Points 3
Exchanges: 1 1/2 Grain(Starch)
Rating: ()
Added On: February 29, 2008
* Weight Watchers at http://www.weightwatchers.com
