Here's what you need:
You will need:
1/2 cup uncooked wild rice
1/2 cup uncooked regular long-grain white rice
1 tablespoon vegetable oil
5 1/4 cups Swanson® Chicken Broth
2 teaspoons dried thyme leaves, crushed
1/4 teaspoon crushed red pepper
2 stalks celery, coarsely chopped (about 1 cup)
2 medium carrots, chopped
1 medium onion, chopped (about 1/2 cup)
1 pounds skinless, boneless chicken breasts, cut into cubes
Oh! And a slow cooker!
So, turn your slow cooker up to high and pour in your vegetable oil. Dump your rice and let it simmer for 15 minutes.
After it's simmered for a hot minute, throw in your chicken stock. After that, combine all the vegetables and chicken.
OH! Do any of you have Pampered Chef knives? THEY'RE AMAZING! And green:
Anyway..... let it simmer for about 7 hours on low or 4 on high. If any of you follow me on twitter, you know I started this super late and set my alarm for 2 am to turn it off. I wouldn't suggest doing that.
Serve with giant dinner rolls and you've got yourself an excellent lunch or dinner! If you're feeling REALLY ambitious, use the roll recipe I did a few weeks ago.
I'm off to Sundance this week, so I might not be cooking that much, but I still lurve all of your. xo!