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Slow Cooker Wild Rice With Cranberries Recipe!
Food & Drink
Preparation Time 15 min
Total Time 5 hr 30
Makes 6 Servings
1 1/2 cups (375 mL) uncooked wild rice
1 tbsp (15 mL) butter or margarine, melted
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
4 medium green onions, sliced (1/4 cup/50 mL)
3 cups (750 mL) vegetable broth
1 small can (4 oz/125 mL) sliced mushrooms, undrained
1/2 cup (125 mL) slivered almonds
1/3 cup (75 mL) dried cranberries
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.