Ingredients

The following ingredients have 8 Servings
  • 2 teaspoons extra-virgin olive oil
  • 2 medium sweet onions (or yellow onions, chopped (about 3 cups))
  • 2 cloves garlic (minced)
  • 2 large red bell peppers (chopped (about 3 1/2 cups))
  • 3/4 cup uncooked wild rice blend
  • 1 cup frozen whole kernel corn ( or corn cut from the cob)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1/2 cup toasted pine nuts (or chopped toasted pecans)
  • 1/2 cup chopped fresh basil

Instruction

  • Lightly coat a 3- to 4 1/2-quart slow cooker with nonstick spray. Heat the oil in a large skillet over medium heat. Add onions and garlic. Cook just until the onions begin to soften, about 5 minutes.
  • To the slow cooker, add the onion mixture, bell peppers, uncooked rice, corn, salt, and pepper. Pour 1 1/2 cups very hot water over the top. Stir to combine, cover, and cook 3 1/2 to 4 hours on low or 2 to 3 hours on high.
  • When ready to serve, stir in the lemon juice, toasted pine nuts, and basil. Taste and add additional salt as desired. Enjoy warm.