Confetti Rice Soup
2/3 cup uncooked wild rice, rinsed, drained
1/2 cup chopped onion
3 (14-1/2 oz) cans chicken broth
2 medium carrots, thinly sliced
1/2 tsp. dried marjoram leaves
1/8 tsp pepper
2 boneless, skinless chicken breast halves, cut into 1/2-inch pieces
1-1/2 cups frozen whole-kernel corn, thawed, drained
1 cup frozen cut broccoli, thawed, drained
In a 3 1/2- to 4-quart slow cooker (crockpot), combine all ingredients except
corn and broccoli; mix well.
Cover; cook on Low setting for at least 8 hours.
Before serving, stir in corn and broccoli. Increase heat to High setting; cover
and cook an additional 5 minutes or until vegetables are crisp-tender.
Tip: To quickly thaw corn and broccoli, place in colander or strainer; rinse
with warm water until thawed. Drain well.
Note: If you like your broccoli and corn cooked a little more, cook an
additional 10 minutes.
Makes 6 servings
Source: "One Dish Meals Cookbook," by Pillsbury