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Slow Cooker Wild Rice with Cranberries

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  • Prep 15 min
  • Total 5 hr 30 min
  • Servings 6
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Create a new side with this festive rice dish. The slow cooker makes it easy.
Created Aug 30, 2012
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Ingredients

  • 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

Steps

  • 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.

Expert Tips

  • Tip 1
    Substitution: Many supermarkets now carry a wide variety of dried fruits. Dried blueberries or cherries are delicious substitutes for the cranberries.
  • Tip 2
    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.

Nutrition Information

260 Calories, 7g Total Fat, 9g Protein, 45g Total Carbs

Nutrition Facts

Serving Size: 6 Servings
Calories
260
Total Fat
7g
Saturated Fat
2g
Cholesterol
5mg
Sodium
900mg
Total Carbs
45g
Dietary Fiber
5g
Protein
9g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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