| 1 1/2 | cups uncooked wild rice |
| 1 | tablespoon butter or margarine, melted |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 4 | medium green onions, sliced (1/4 cup) |
| 2 | cans (14 ounces each) vegetable broth |
| 1 | can (4 ounces) sliced mushrooms, undrained |
| 1/2 | cup slivered almonds |
| 1/3 | cup dried cranberries |
Serve with...
Herb-Rubbed Rib Roast
Total Time:
2 hours 25 min
| 1. | In 2- to 3 1/2-quart slow cooker, mix all ingredients except almonds and cranberries. |
| 2. | Cover and cook on low heat setting 4 to 5 hours or until wild rice is tender. |
| 3. | In ungreased heavy skillet, cook almonds over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown and fragrant; set aside. Stir almonds and cranberries into rice mixture. Cover and cook on low heat setting 15 minutes. |
|
| Many supermarkets now carry a wide variety of dried fruits. Dried blueberries or cherries are delicious substitutes for the cranberries. |
|
| Toasting the almonds not only enhances their flavor and color but also helps prevent them from becoming soggy after they are stirred into the wild rice mixture. |
Nutrition Information:
260 ( 65); 7g ( 2g, ncg); 5mg; 900mg; 45g ( 5g, ncg); 9g 10%; 2%; 4%; 8% 3 ; 0 ; 0 ; 1/2 nc