ingredients
2 teaspoons vegetable oil
1 1/2 cups chopped onions (3 medium)
2 clovesgarlic, 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.
