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Wild Rice with Pecans and Cherries

Makes: 15 servings
Prep 20 mins Cook 5 hrs to 6 hrs  (low) Stand 10 mins
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)
  • 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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