Come home to this hearty wild rice pilaf recipe that’s slow cooked for dinner using Sliced Mushrooms, chicken broth and dried cherries!
Dried cranberries can be used in place of the cherries.
Cook the rice ahead; keep it warm in a slow cooker set on low for up to two hours.
Cover any leftover pilaf and refrigerate or freeze it; reheat in the microwave for another meal.
Enjoy this winter side dish with a pork, poultry or beef entree.
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