Wild Rice with Pecans and Cherries

Wild Rice with Pecans and Cherries Enlarge Image
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3 users rated this recipe an average rating of 3.5
Makes:
15 servings
Prep:
20 mins
Cook:
5 hrs to 6 hrs (low)
Stand:
10 mins
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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 1/2 ounce 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)
    Per serving:
  • 169 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 4 mg chol.,
  • 423 mg sodium,
  • 27 g carb.,
  • 3 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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