Best Slow Cooker Confetti Wild Rice Soup Recipes

SLOW-COOKED VEGETABLE WILD RICE SOUP

Slow-Cooked Vegetable Wild Rice Soup image

This thick and hearty soup is packed with colorful vegetables. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories Dinner Lunch

Time 5h25m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

Ingredients

6 cups reduced-sodium vegetable broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes
2 celery ribs, sliced
2 medium carrots, chopped
1-3/4 cups sliced baby portobello mushrooms
1 medium onion, chopped
1 medium parsnip, peeled and chopped
1 medium sweet potato, peeled and cubed
1 medium green pepper, chopped
1 cup uncooked wild rice
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
2 fresh thyme sprigs, plus more for topping

Steps:

Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

CONFETTI WILD RICE

Confetti Wild Rice image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a delightful side dish made with frozen cut broccoli? Then check out this great rice and vegetables recipe - ready in about an hour.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h5m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon margarine or butter
1/2 cup uncooked wild rice
1 1/2 cups sliced mushrooms (4 ounces)
2 medium green onions, thinly sliced (2 tablespoons)
1 1/4 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (9 ounces) frozen cut broccoli, thawed and drained
1 tablespoon lemon juice

Steps:

Melt margarine in 10-inch nonstick skillet over medium heat. Cook wild rice, mushrooms and onions in margarine about 3 minutes, stirring occasionally, until onions are tender.
Stir in water, salt and pepper. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 40 to 50 minutes or until rice is tender; drain if necessary.
Stir in broccoli and lemon juice. Heat uncovered, stirring occasionally, until hot.

Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 1 g, TransFat 1/2 g