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Ingredients
| chicken broth: 14 oz |
| wild rice: 2 1/2 cups |
| carrots (chopped): 1 cup |
| white mushrooms: 4.5 oz |
| unsalted butter: 2 Tbl |
| dried marjoram: 2 tsp (crushed) |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| sweet cherries: 2/3 cup |
| pecans (chopped): 1/2 cup |
| green onions - spring or scallion (chopped): 2/3 cup |
Wild Rice with Pecans and Cherries
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
360 min -
Servings
15 serving(s)
Tags
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.