WILD RICE WITH CHICKEN

By carvalhohm

Ingredients

• 2 cups wild rice, uncooked
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 2 cups uncooked skinless chicken thighs, cut in 1-inch pieces
• 6 cups chicken stock
• 1/4 to 1/2 tsp. salt, depending how salty your stock is
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 1/2 tsp. dried sage
• 8 –12-oz. canned mushrooms, drained, or 1/2 lb. fresh mushrooms, sliced
• 1/2 cup slivered almonds
• 2 Tbsp. fresh parsley

Preparation

Step 1

1. Wash and drain rice.

2. Combine all ingredients, except mushrooms, almonds, and parsley, in greased slow cooker. Mix well.

3. Cover. Cook on Low 4–8 hours, or until rice is tender. Don’t lift the lid to check on things until the rice has cooked 4 hours.

4. Ten minutes before the end of the cooking time, stir in the mushrooms. Cover and continue cooking.

5. Just before serving, stir in slivered almonds. Garnish with fresh parsley.