Wild Rice with Pecans and Cherries
- 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