Slow Cooker Wild Rice with Cranberries

 

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

• 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.