Ingredients
2 tablespoons butter8 ounces sliced fresh mushrooms3 cups uncooked wild rice8 green onions, sliced1 teaspoon salt1/2 teaspoon pepper4 cans (14-1/2 ounces each) vegetable broth1 cup chopped pecans, toasted1 cup dried blueberries
Preparation
In a large skillet, heat butter over medium heat. Add mushrooms; cook and stir 4-5 minutes or until tender. In a 5-qt. slow cooker, combine rice, mushrooms, onions, salt and pepper. Pour broth over rice mixture. Cook, covered, on low 3-4 hours or until rice is tender. Stir in pecans and blueberries. Cook, covered, 15 minutes longer or until heated through. If desired, top with additional sliced green onions.
