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Wild Rice with Pecans and Cherries
Ingredients
- 3 14 ounce cans chicken broth
- 2 1/2 cups wild rice, rinsed and drained
- 1 cup coarsely shredded carrot
- 1 4 1/2ounce jar (drained weight) sliced mushrooms, drained
- 2 tablespoons butter or margarine, melted
- 2 teaspoons dried marjoram, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2/3 cup dried tart cherries
- 2/3 cup chopped green onions
- 1/2 cup coarsely chopped pecans, toasted
- Chopped green onions (optional)
Directions
1. In a 3 1/2- or 4-quart slow cooker, combine broth, uncooked wild rice, carrot, mushrooms, melted butter, marjoram, salt, and pepper.
2. Cover and cook on low-heat setting for 5 to 6 hours.
3. Turn off cooker. Stir in dried cherries, the 2/3 cup green onions, and the pecans. Cover and let stand for 10 minutes. Serve with a slotted spoon. If desired, garnish with additional green onions.
Nutrition Facts
(Wild Rice with Pecans and Cherries)
- Servings Per Recipe 15,
- cal. (kcal) 169,
- Fat, total (g) 5,
- chol. (mg) 4,
- sat. fat (g) 1,
- carb. (g) 27,
- fiber (g) 3,
- pro. (g) 5,
- sodium (mg) 423,
- Percent Daily Values are based on a 2,000 calorie diet
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