Wild Veggie Rice
Serves 6 to 8. Recipe is by Julie Kay. I used this particular rice because it is a brown/wild rice blend, giving the taste a more full-bodied flavor. If using another wild rice product, be careful not to use the quick-cooking or instant ones for this recipe.
2 cups Lundberg Wild Blend rice
1 carrot, peeled and sliced
1 ear of corn, sliced off the cob
½ green bell pepper, seeded and chopped
1 small onion, chopped
1 (8-ounce) package fresh mushrooms, sliced
3 cups water
1 (10½-ounce) can French onion soup
Put all the ingredients into the slow cooker and cook on Low for 4 to 6 hours or until all the liquid has been dissolved and rice is still moist.