Ingredients
21 ounces vegetable broth
1 1/4 cup wild rice blend
8 ounces button mushrooms, sliced
1/2 cup coarsely chopped carrot (I pulsed 4 times)
1 tablespoon vegan butter
3 tablespoons tamari or soy sauce
1/3 cup diced white onion
1/2 teaspoon dried marjoram
1/2 teaspoon dried tarragon
1 teaspsoon sea salt
1/8 teaspoon ground black pepper
1/4 cup chopped pecans
scallion, sliced for garnish (optional)
Instructions
- Use a 3 1.2 to 4 quart slow cooker
- Place all of the broth, wild rice blend, carrot, mushrooms, vegan butter, tamari, onion, marjoram, tarragon, salt and pepper in the slow cooker.
- Turn to low 5-6 hours.
- Stir in pecans.
- Cover and let stand 10 minutes.
- Serve with a slotted spoon and garnish with scallions.
Notes
If this is for Thanksgiving or Christmas you can add 1/2 cup dried cherries or dried cranberries when you add the pecans.
The whole recipe can be doubled for a larger crowd. Source