Create a new side with this festive rice dish. The slow cooker makes it easy.
cups uncooked wild rice
tablespoon butter or margarine, melted
medium green onions, sliced (1/4 cup)
cans (14 ounces each) vegetable broth
can (4 ounces) sliced mushrooms, undrained
cup slivered almonds
cup dried cranberries
In 2- to 3 1/2-quart slow cooker, mix all ingredients except almonds and cranberries.
Cover and cook on low heat setting 4 to 5 hours or until wild rice is tender.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.