Ingredients
1
cup uncooked long-grain brown rice
1/2
cup uncooked wild rice
1/2
cup uncooked green lentils
3
cups coarsely chopped fresh mushrooms (8 oz)
2
medium carrots, coarsely chopped (1 cup)
12
medium green onions, chopped (3/4 cup)
1
container (32 oz) roasted vegetable stock or chicken broth (4 cups)
1
cup water
2
tablespoons reduced-sodium soy sauce
2
tablespoons dry sherry, if desired
2
tablespoons butter or margarine, melted
1/2
teaspoon dried thyme leaves
1/2
teaspoon garlic salt
1/4
cup chopped walnuts, toasted
1/3
cup finely chopped parsley
Preparation
In 3- to 4-quart slow cooker, mix all ingredients except walnuts and parsley.
Cover; cook on Low heat setting 6 hours 30 minutes to 7 hours 30 minutes.
Stir before serving. Sprinkle with walnuts and parsley.
