SLOW-COOKER WILD RICE WITH CRANBERRIES

Slow-Cooker Wild Rice with Cranberries image

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

Provided by By Betty Crocker Kitchens

Time 5h30m

Yield 6

Number Of Ingredients 9

Ingredients

1 1/2 cups uncooked wild rice
1 tablespoon butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium green onions, sliced (1/4 cup)
2 cans (14 ounces each) vegetable broth
1 can (4 ounces) sliced mushrooms, undrained
1/2 cup slivered almonds
1/3 cup dried cranberries

Steps:

In 2- to 3 1/2-quart slow cooker, mix all ingredients except almonds and cranberries.
Cover and cook on low heat setting 4 to 5 hours or until wild rice is tender.
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.

Nutrition Facts : Calories 260, Carbohydrate 45 g, Cholesterol 5 mg, Fat 1/2, Fiber 5 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 900 mg