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© Meredith Corporation. All rights reserved. Used with permission.
(12 (about 1 cup) to 14 (3/4 cup) servings)
In a 3-1/2- or 4-quart slow cooker, combine mushrooms, carrots, onions, wild rice, brown rice, basil, thyme, rosemary, pepper, garlic and butter. Pour undrained tomatoes and broth over mixture.
Cover; cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours. Stir before serving. If desired, garnish with fresh rosemary and/or thyme.