Slow-Cooker Wild Rice with Cranberries and Mushrooms
Wild rice has a wonderfully gluten free nutty flavor and is actually considered an edible grass. Has twice as much protein as brown rice, very rich in antioxidants, high fiber content, essential minerals such as phosphorus, zinc, magnesium and folate, Vitamins A, C and E. Wild rice could even turn out to be one of nature’s superfoods. In Chinese medicine wild rice is used as a treatment for diabetes for it might help to reduce insulin resistance. White button mushrooms can help enhance weight loss and it’s a good source of vitamin D, it has anti-inflammatory benefits, excellent for diabetic’s, helps to protect your liver and kidneys, increases blood flow, helps normalize your cholesterol levels. Mushrooms contain loads of vitamin B2 and vitamin B3 (niacin), just enough to jump start that metabolism. Dried cranberries has antioxidants and can help reduce inflammation. Sounds like this dish is one of those must-eat for your health! Who knew being healthy can taste so good?
1 1/2 cups uncooked wild rice
1 tablespoon Ghee or coconut oil, melted
¼ teaspoon Celtic sea salt or Pink Himalayan Sea Salt
¼ teaspoon pepper
¼ cup red onion, diced
2 cans (14 ounces each) vegetable broth
½ cup of white button mushrooms, diced
½ cup slivered almonds
1/3 cup dried cranberries
Rinse the wild rice in cold water in a mesh strainer. Sauté the onions in 1 teaspoon of coconut oil or ghee. Mix all ingredients except almonds and cranberries. Cover with lid and allow to cook on low heat setting 5 hours until wild rice is tender. In ungreased cast iron skillet, heat almonds over medium-low heat 5 to 7 minutes, stirring frequently until they start to brown, once it begins to brown , keep stirring until golden brown and smelling wonderfully fragrant; Stir in almonds and cranberries into rice mixture. Cover and cook on low heat additional 15 minutes. Ladle into bowls and serve.
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