Ingredients needed:
* 2 tablespoons of olive oil
* 1/2 medium red onion, finely diced
* 1 large green pepper, finely diced
* 8 ounces button mushrooms, thinly sliced
* 2 cloves of garlic, minced
* 1 can of diced tomatoes, drained (14 ounces)
* 1 teaspoon of dried oregano
* 1 teaspoon of paprika
* 2 tablespoons of butter
* 2 tablespoons of all-purpose flour
* 1 1/2 cups of milk
* 8 ounces of pepper jack, Cheddar or Swiss cheese, shredded
* 1 teaspoon of salt
* 1/2 teaspoon of black pepper
* 2 cups of wild rice, cooked according to package directions
Preparation steps:
* Coat crockpot with nonstick cooking spray
* Heat oil in large skillet over medium heat until hot. Add onion, bell pepper and mushrooms. Cook and stir for 5 to 6 minutes or until vegetables soften. Add garlic, tomatoes, oregano and paprika. Continue to cook and stir until heated through. Transfer to a large bowl to cool.
* Melt butter in same skillet over medium heat; whisk in flour. Cook and stir until smooth and golden, about 4 to 5 minutes. Whisk in milk and bring to a boil. Whisk shredded cheese into boiling milk to produce a rich, velvety sauce.
* Combine cooked wild rice with vegetables in large bowl. Fold in cheese sauce to combine gently. Pour into prepared crockpot.
* Cover and cook on low for 5 hours or on high for 2 1/2 hours.
Enjoy
(Serves 5)
