I am someone that gets pretty nervous when it comes to cooking rice in the crock pot. I’m afraid that it’s either going to be overcooked and mushy, or everything else is going to be done and the rice will be left uncooked. Thank goodness with this recipe, that wasn’t the case at all. By the time I pulled the lid off after my day out, everything was done to perfection. I almost couldn’t believe that I had actually done that. Usually, I will leave the rice out and just cook it seperate at the end. I’m glad that I didn’t do that with this recipe. It was amazing just as the instructions had me put it together. We even had some leftovers so that was nice. The husband and I both had some for lunch the next day, and they were even better than the first day I think!

Check out what they are saying about this recipe over at Group Recipes:

“This is a easy recipe to use when you’re gone all day and want a nice comfort meal”

Any time I can take advantage of the crock pot, I’m going to try it. This one was a huge success!

Ingredients

1 cup uncooked Uncle Ben’s wild rice, rinsed and drained

1 cup chopped celery

1 cup chopped carrots

2 cans (4 oz each) mushroom stems and pieces, drained

1 large onion, chopped

1 garlic clove, minced

1/2 cup slivered almonds

3 beef bouillon cubes

2-1/2 teaspoons Lawry’s seasoned salt

2 pounds boneless round steak, cut into 1-inch cubes

3 cups water

Instructions

Place ingredients in a crockpot in the order listed (do not stir).

Cover and cook on low for 6-8 hours or until rice is tender. Stir

before serving.

Makes 12 servings

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Quick Tip: Use our own favorite seasonings.

Thanks again to Group Recipes for this simple and yummy recipe.