• 1.5 c. uncooked wild rice
  • 1 T. butter, melted
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 medium green onions, chopped
  • 28oz. vegetable broth
  • 4oz. can sliced mushrooms (no need to drain)
  • 1/2 c. toasted slivered almonds
  • 1/3 c. dried cherries

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I LOVE cherries!  The flavor brings back memories of family trips to Traverse City, MI where you can stop and get fresh-picked cherries at tiny roadside stands and just drop your money in a container the farmer leaves out front.  (honor system!)  Since the season is short (and cooking with fresh cherries can be the “pits”) I have learned to love dried cherries too.  In this recipe, the cherries complement the toasted almonds well and really kick the wild rice up a notch.  If you can’t find toasted almonds, you can buy slivered almonds and toast them in a skillet over medium heat. – about 5 minutes, moving the skillet frequently.

  1. Mix all ingredients except almonds and cherries in your slow cooker.
  2. Cover. Crock on LOW for about 5 hours or until the wild rice is tender.
  3. Mix almonds and cherries into the wild rice in the slow cooker.
  4. Cover. Crock on LOW for an additional 15 minutes.

 

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Cherry Almond Wild Rice Nutrition

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