Ingredients:
1 cup uncooked long-grain brown rice
1⁄2 cup uncooked wild rice
1⁄2 cup uncooked green lentils
3 cups coarsely chopped fresh mushrooms (8 oz)
2 medium carrots, coarsely chopped (1 cup)
12 medium green onions, chopped (3⁄4 cup)
1 container (32 oz) roasted vegetable stock or chicken broth (4 cups)
1 cup water
2 tablespoons reducedsodium soy sauce
2 tablespoons dry sherry, if desired
2 tablespoons butter or margarine, melted
1⁄2 teaspoon dried thyme leaves
1⁄2 teaspoon garlic salt
1⁄4 cup chopped walnuts, toasted*
1⁄3 cup fi nely chopped parsley

Method:
1 In 3- to 4-quart slow cooker, mix all ingredients except walnuts and parsley.

2 Cover; cook on Low heat setting 6 hours 30 minutes to 7 hours 30 minutes.

3 Stir before serving. Sprinkle with walnuts and parsley. *To toast walnuts, cook in skillet over medium heat 5 to 7 minutes, stirring frequently until walnuts begin to brown, then stirring constantly until light brown.

Notes and Tips:
This is a great starter recipe if you’re new to whole grains. Using a slow cooker is a terrific way to prepare them because some grains take awhile to cook.

savory slow cooked grains recipe