Wild Rice with Pecans and Cherries
14 ounce cans chicken broth
cups wild rice, rinsed and drained
cup coarsely shredded carrot
4 1/2 ounce jar (drained weight) sliced mushrooms, drained
tablespoons butter or margarine, melted
teaspoons dried marjoram, crushed
teaspoon ground black pepper
cup dried tart cherries
cup chopped green onions
cup coarsely chopped pecans, toasted
Chopped green onions (optional)
- In a 3 1/2- or 4-quart slow cooker, combine broth, uncooked wild rice, carrot, mushrooms, melted butter, marjoram, salt, and pepper.
- Cover and cook on low-heat setting for 5 to 6 hours.
- 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