Come home to this hearty wild rice pilaf recipe that’s slow cooked for dinner using Green Giant® Sliced Mushrooms, chicken broth and dried cherries!
Dried cranberries can be used in place of the cherries.
Cook the rice ahead; keep it warm in a slow cooker set on low for up to two hours.
Cover any leftover pilaf and refrigerate or freeze it; reheat in the microwave for another meal.
Enjoy this winter side dish with a pork, poultry or beef entree.
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