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.
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
Tried this recipe?Let us know how it was!