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Steps
1
Heat oven to 300°F. Spread bread cubes in single layer in large roasting pan or baking pan. Bake 10 to 15 minutes or until lightly toasted; set aside.
2
Place 3 cups broth, the wild rice and mushrooms in 4- or 5-quart slow cooker. Cover and cook on high heat setting 3 hours.
3
Add remaining ingredients except 3/4 cup broth to wild rice mixture. Add bread cubes. Pour 3/4 cup broth over bread mixture; toss gently. Cover and cook on low heat setting 4 hours to 4 hours 30 minutes. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
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If you prefer to use regular white mushrooms instead of the dried porcini mushroom pieces, stir in 1 cup chopped mushrooms with the wild rice.
You can use plain white or whole wheat bread cubes instead of the sourdough.
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Nutrition Facts
Serving Size:1 Serving
Calories
135
Calories from Fat
45
Total Fat
5 g
Saturated Fat
3 g
Cholesterol
0mg
Sodium
590 mg
Potassium
200 mg
Total Carbohydrate
19 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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