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Prep 15min
Total7hr15min
Servings6
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Ingredients
3/4
cup uncooked wild rice, rinsed and drained
1
medium butternut squash, peeled, seeded and cut into 1-inch pieces
1
medium onion, cut into wedges
1 1/4
pounds turkey breast tenderloins
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
1/2
teaspoon pepper
3
cups chicken broth
1/2
cup dried cranberries
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Steps
1
Place wild rice in 4- to 5-quart slow cooker. Top rice with squash, onion and turkey. Sprinkle with thyme, salt and pepper.
2
Pour chicken broth over all ingredients. Cover and cook on low heat setting 7 to 9 hours or until rice is tender. Stir in cranberries.
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Butternut squash resembles the shape of a lightbulb or pear-it's wider at one end than the other. It usually weighs between 2 and 3 pounds and has a golden yellow to camel-colored shell. You can also use about 2 pounds of other winter squash, such as Hubbard or buttercup.
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Nutrition Facts
Serving Size:1 Serving
Calories
280
Calories from Fat
20
Total Fat
2g
Saturated Fat
1g
Cholesterol
60mg
Sodium
770mg
Total Carbohydrate
43g
Dietary Fiber
7g
Protein
29g
% Daily Value*:
Iron
16%
16%
Exchanges:
2 Starch; 3 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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