Ingredients
- 10.75 oz can reduced-fat and reduced-sodium condensed
- cream of mushroom soup
- 1 cup uncooked wild rice, rinsed and drained
- 1 cup uncooked regular brown rice
- 1 cup sliced fresh mushrooms
- 1 cup packaged julienned or coarsely shredded carrots
- ½ cup sliced celery (1 stalk)
- 0.33 cup chopped onion (1 small)
- ½ tsp poultry seasoning
- 2 cloves garlic, minced
- ¾ tsp black pepper
- ½ tsp salt
- 6 cups water
- ½ cup light sour cream
- Small fresh sage leaves (optional)
How to Make It
- Lightly coat an unheated 3-½- or 4-quart slow cooker with cooking spray. In the prepared cooker combine soup, wild rice, brown rice, mushrooms, carrots, celery, onion, poultry seasoning, garlic, pepper, and salt. Stir in the water.
- Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-½ hours. Before serving, stir in sour cream. If desired, garnish with fresh sage leaves.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 143 kcal Calories from Fat: 18 kcal |
|
% Daily Value*
|
| Total Fat 2 g 6% |
Saturated Fat 1 g 5% |
Trans Fat 0.0 g |
Cholesterol 4 mg 1% |
Sodium 214 mg 4% |
carbohydrates 27 g 21% |
Dietary Fiber 2 g 5% |
Sugars 2 g 2% |
Protein 5 g 10% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |