Slow Cooker Wild Rice With Dried Cranberries
SLOW COOKER WILD RICE WITH DRIED CRANBERRIES
1 1/2 cups uncooked wild rice
1 T. butter, melted
1/2 tsp. salt
1/4 tsp. pepper
4 green onions, sliced (1/4 cup)
2 cans (14 oz. each) vegetable broth
1 can (4-oz.) sliced mushrooms, undrained
1/2 cup slivered almonds
1/3 cup dried cranberries
1. Mix all ingredients except almonds and cranberries in a 3-quart slow cooker.
2. Cover and cook on low heat 4-5 hours or until rice is tender.
3. Meanwhile, cook almonds in ungreased heavy skillet over medium-low heat 5-7 minutes until browning begins. Stir almonds and cranberries into rice mixture. Cover and cook for an additional 15 minutes.
Dried blueberries or cherries are delicious substitutes for the cranberries.