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Slow-Cooker Wild Rice with Cranberries
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Prep Time:
15 minutes
15 minutes
Total Time:
5 hours 30 minutes
5 hours 30 minutes
Elevate your meal with a festive rice side dish made effortlessly in the slow cooker.
Ingredients:
- 1 1/2 cups uncooked wild rice
- 1 tablespoon butter or margarine, melted
- 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
Instructions:
- Combine all ingredients in a 2- to 3 1/2-quart slow cooker, excluding almonds and cranberries.
- Cook on low heat for 4 to 5 hours until the wild rice is tender, covering the pot.
- In a dry heavy skillet, toast almonds over medium-low heat for 5 to 7 minutes, stirring occasionally until they start to brown, then stir constantly until golden and fragrant; transfer to a plate. Mix almonds and cranberries into the rice. Cover and simmer on low heat for 15 minutes.
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