Wild Rice with Mushrooms and Dried Blueberries

There are lots of naturally gluten free grains, such as rice, that are easily accessible and taste delicious. Enjoy this flavorful wild rice dish that features blueberries, mushrooms, and toasted pecans.

Ingredients

• 2 tablespoons of butter
• 8 ounces fresh sliced mushrooms
• 3 cups of uncooked wild rice
• 58 ounces of vegetable broth
• 8 sliced green onions
• 1 cup of chopped and toasted pecans
• 1 cup of dried blueberries
• 1 teaspoon of salt
• ½ teaspoon of pepper

Instructions

1. In a large skillet, heat butter over medium heat.
2. Add mushrooms then cook for 4-5 minutes stirring occasionally.
3. In a slow cooker, combine rice, mushrooms, onions, salt and pepper.
4. Pour broth over rice mixture. Cover mixture and cook on low for 3-4 hours or until rice is tender. Then, stir in the pecans and blueberries.
5. Cover and cook for another 15 minutes or until heated.
6. Top with sliced green options and enjoy!