Slow-Cooker Wild Rice with Cranberries

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

  • Prep Time 15 min
  • Total Time 5 hr 30 min
  • Servings 6

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
65),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
),
Cholesterol
5mg
5%;
Sodium
900mg
900%;
Total Carbohydrate
45g
45%
(Dietary Fiber
5g
5%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
2%;
Calcium
4%;
Iron
8%;
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;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.