Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1 (10.75 ounce) can reduced-fat and reduced-sodium condensed cream of mushroom soup
1 cup uncooked wild rice, rinsed and drained
1 cup uncooked regular brown rice
1 cup sliced fresh mushrooms
1 cup packaged julienned or coarsely shredded carrot
½ cup sliced celery (1 stalk)
⅓ cup chopped onion (1 small)
1½ teaspoons poultry seasoning
2 cloves garlic, minced
¾ teaspoon black pepper
½ teaspoon salt
6 cups water
½ cup light dairy sour cream
Lightly coat the inside of a 3½- or 4-quart slow cooker with nonstick cooking spray (see Tip); set aside. In the prepared cooker combine soup, wild rice, brown rice, mushrooms, carrot, celery, onion, poultry seasoning, garlic, pepper, and salt. Stir in water.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4- ½ hours.
Before serving, stir in sour cream.
Tip: For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.