Slow Cooker Wild Rice with Cranberries

Create a new side with this festive rice dish. The slow cooker makes it easy. ...MORE + LESS -

1 1/2 cups (375 mL) uncooked wild rice

1 tbsp (15 mL) butter or margarine, melted

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

4 medium green onions, sliced (1/4 cup/50 mL)

3 cups (750 mL) vegetable broth

1 small can (4 oz/125 mL) sliced mushrooms, undrained

1/2 cup (125 mL) slivered almonds

1/3 cup (75 mL) dried cranberries

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1

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

Cover and cook on low heat setting 4 to 5 hours or until wild rice is tender.
3

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.

Substitution: Many supermarkets now carry a wide variety of dried fruits. Dried blueberries or cherries are delicious substitutes for the cranberries.
Success: Toasting the almonds not only enhances their flavour and colour but also helps prevent them from becoming soggy after they are stirred into the wild rice mixture.