Wild Rice & Zucchini

What's for dinner?

That question has, on occasion, caused me a mini panic-attack.  Then the analytical part of my brain takes control and tells the right side to stop being such a drama queen.

Our zucchini surprised us this year with three late squash that remained hidden until they were of monstrous size.  I prefer zucchini small, cut up for salad, not Andre the Giant sized.

Naturally the question, ” what's for dinner?” popped up in my head right around the time, ” what to do with the giant zucchini?” did.  Lefty was on the task.  We had a new bag of Minnesota wild rice that Joe brought back from his trip to pick up furniture.
 
Here's what I came up with:

Wild rice & Zucchini

Ingredients:

4 cups cooked wild rice
1 huge zucchini, middle removed, chopped
4 leaves fresh sage, diced
1/2 tsp Better Than Bouillon veg soup base
handful cherry tomatoes
two handfuls dried hen of the woods mushrooms
salt
5oz. cheese

Method:

-cook wild rice in crock pot
      --3 cups water, 1 cup rice
      --high for a few hours (until split open, soft and water is absorbed)

-with cooked wild rice add to crock pot zucchini, soup base/stock, sage, mushrooms, salt and a little water (if not using a liquid soup stock).
-cook on high a few hours
-when zucchini is soft add cheese and tomatoes
-when the cheese is melted it's ready!

This was great on it's own; it was almost a soup.  We had it as a side with pork chops/veg ”chicken” and salad.  The kids wanted seconds and couldn't wait for leftovers.  We had enough for two dinners for the four of us and lunch for Joe.  Fantastic!