Slow-Cooker Wild Rice with Cranberries

Slow-Cooker Wild Rice with Cranberries

Create a new side with this festive rice dish. The slow cooker makes it easy.

Prep Time

15

Minutes

Total Time

5:30

Hrs:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Many supermarkets now carry a wide variety of dried fruits. Dried blueberries or cherries are delicious substitutes for the cranberries.
Success
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:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 65),
  • Total Fat 7g
    • (Saturated Fat 2g,),
  • Cholesterol 5mg;
  • Sodium 900mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 5g,
  • Protein 9g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.