Recipes

Slow Cooked Wild Rice

Looking for a side dish to go wild over? Take this slow-cooked offering for a ride. It’s the perfect complement for any protein — from fish to chicken. Let your crockpot do the hard work while you wait to reap the rewards.  
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Cuisine American

Servings 6 servings
Calories 1046.42 kcal

Ingredients

  

  • 1 1/2 cup(s) uncooked wild rice
  • 1 tablespoon(s) butter, melted
  • 1 dash(es) salt, to taste
  • 1 dash(es) pepper, to taste
  • 4 medium green onions, sliced, about 1/4 cup
  • 3 1/2 cup(s) vegetable broth
  • 4 ounce(s) can sliced mushrooms, undrained
  • 1/2 cup(s) slivered almonds
  • 1/3 cup(s) dried cranberries or dried cherries

Instructions

 

  • Mix all ingredients except almonds and cranberries in a slow cooker.
  • Cover and cook on low for 4 to 5 hours or until wild rice is tender.
  • Meanwhile, toast almonds in ungreased heavy skillet over medium-low heat for 5 to 7 minutes, stirring frequently until they start to brown, then stir constantly until golden brown; set aside.
  • When rice is tender, stir almonds and cranberries into rice mixture in crock pot.
  • Cover and continue cooking on low until heated through.

Nutrition

Calories: 1046.42kcalCarbohydrates: 136.78gProtein: 24.3gFat: 49.1gSaturated Fat: 10.84gCholesterol: 30.53mgSodium: 4343.17mgFiber: 15.34gSugar: 48.59g

Keyword Rice
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