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Wild Rice with Corn and Basil

Makes: 12 servings

Prep 25 mins Cook 4 hrs (low) or 2 1/2 hours (high)

Ingredients

2 teaspoons vegetable oil
1 1/2 cups chopped onions (3 medium)
2 cloves garlic, minced
Nonstick cooking spray
2 1/2 cups chopped yellow, orange, and/or red sweet peppers (2 large)
3/4 cup uncooked wild rice, rinsed and drained
3/4 cup frozen whole kernel corn
1/2 teaspoon salt
2 1/4 cups boiling water
3/4 cup chopped pecans, toasted*
1/3 cup snipped fresh basil

Directions

1. In a large skillet heat oil over medium heat. Add onions and garlic; cook and stir just until onions are tender.

2. Lightly coat a 3- or 3-1/2-quart slow cooker with cooking spray. Add onion mixture, sweet peppers, uncooked rice, frozen corn, and salt; stir in the boiling water.

3. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 1/2 hours.

4. To serve, stir in pecans and basil.

From the Test Kitchen*

To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.

Nutrition Facts (Wild Rice with Corn and Fresh Basil)

Servings Per Recipe 12,
cal. (kcal) 119,
Fat, total (g) 6,
sat. fat (g) 1,
carb. (g) 15,
Monosaturated fat (g) 3,
Polyunsaturated fat (g) 2,
fiber (g) 2,
sugar (g) 3,
pro. (g) 3,
vit. A (IU) 146,
vit. C (mg) 77,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 32,
sodium (mg) 101,
Potassium (mg) 215,
calcium (mg) 20,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet

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