Slow-Cooker Wild Rice with Cranberries

Name: Slow-Cooker Wild Rice with Cranberries
Prep time: 5 h 30 min
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp butter or margarine, melted; 113 grams can sliced mushrooms, undrained; 79 milliliters dried cranberries; 59 milliliters medium green onions, sliced; 0 teaspoons pepper; 1 teaspoons salt; 118 milliliters slivered almonds; 794 grams cans each) vegetable broth; 355 milliliters uncooked wild rice

Need a gluten free and vegetarian side dish? Slow-Cooker Wild Rice with Cranberries could be a tremendous recipe to try. This recipe makes 6 servings with 245 calories, 8g of protein, and 7g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, rice, vegetable broth, and a few other things to make it today. It will be a hit at your Christmas event. From preparation to the plate, this recipe takes roughly 5 hours and 30 minutes.

Instructions

In 2- to 3 1/2-quart slow cooker, mix all ingredients except almonds and cranberries.

Ingredients you will need

Cranberries

Almonds

Equipment you will use

Slow Cooker

Cover and cook on low heat setting 4 to 5 hours or until wild rice is tender.

Ingredients you will need

Wild Rice

In ungreased heavy skillet, cook almonds over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown and fragrant; set aside. Stir almonds and cranberries into rice mixture. Cover and cook on low heat setting 15 minutes.

Ingredients you will need

Cranberries

Almonds

Rice