Cooking Time:5 Hours + 15 Minutes
Ingredients1.5 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
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.
- Mix all ingredients except almonds and cherries in your slow cooker.
- Cover. Crock on LOW for about 5 hours or until the wild rice is tender.
- Mix almonds and cherries into the wild rice in the slow cooker.
- Cover. Crock on LOW for an additional 15 minutes.
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I needed a side dish for tonight. thanks for posting this as its perfect timing. If I like it this would be a good one for thanksgiving too.
How many does this recipe serve?
Hello Jess, you will find the serving size in the upper right hand corner of each recipe on the website! But I am happy to share with you that it serves 6! Happy Crocking!