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
- 5 g
- (1 g
- 4 mg
- 423 mg
- 27 g
- 3 g
- 5 g