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Slow-Cooked Wild Rice Pilaf

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!

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  • Prep Time 10 min
  • Total Time 5 hr 10 min
  • Servings 12

Ingredients

1 1/2
cups uncooked wild rice
1/2
cup sliced green onions
1
(4.5-oz.) jar Green Giant™ Sliced Mushrooms, drained
1
garlic clove, minced
3/4
teaspoon salt
1
(14 1/2-oz.) can ready-to-serve chicken broth
2
cups water
1/2
cup (3 oz.) dried cherries
3/4
teaspoon dried thyme leaves
1/4
teaspoon nutmeg
2
tablespoons chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Spray 4 to 6-quart slow cooker with nonstick cooking spray. Rinse rice with cold water; place in sprayed slow cooker. Add onions, mushrooms, garlic, salt, broth and water.
  • 2 Cover; cook on high setting for 3 to 4 hours.
  • 3 Add cherries, thyme and nutmeg to rice; mix gently. Cook on low setting for an additional 30 to 60 minutes or until rice is opened and tender.
  • 4 Just before serving, stir in parsley.

EXPERT TIPS

Expert Tips

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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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 3/4 Cup
Calories
110
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
180mg
180%;
Total Carbohydrate
21g
21%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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