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Slow-Cooker Wild Rice with Cranberries

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  • Prep 15 min
  • Total 5 hr 30 min
  • Servings 6
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Create a new side with this festive rice dish. The slow cooker makes it easy.
Updated Oct 28, 2008
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Many supermarkets now carry a wide variety of dried fruits. Dried blueberries or cherries are delicious substitutes for the cranberries.
  • tip 2
    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

260 Calories, 7g Total Fat, 9g Protein, 45g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
65
Total Fat
7g
0%
Saturated Fat
2g
0%
Cholesterol
5mg
0%
Sodium
900mg
0%
Total Carbohydrate
45g
0%
Dietary Fiber
5g
0%
Protein
9g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
8%
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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