Slow Cooked Wild Rice
Looking for a side dish to go wild over? Take this slow-cooked offering for a ride. It's the perfect complement for any protein -- from fish to chicken. Let your crockpot do the hard work while you wait to reap the rewards.
1 1/2 cups uncooked wild rice 1 tbsp. butter, melted Salt and pepper, to taste 4 medium green onions, sliced, about 1/4 cup 2 (14 oz.) cans vegetable broth 1 (4 oz.) can sliced mushrooms, undrained 1/2 cup slivered almonds 1/3 cup dried cranberries or dried cherries
Mix all ingredients except almonds and cranberries in a slow cooker. Cover and cook on low for 4 to 5 hours or until wild rice is tender. Meanwhile, toast almonds in ungreased heavy skillet over medium-low heat for 5 to 7 minutes, stirring frequently until they start to brown, then stir constantly until golden brown; set aside. When rice is tender, stir almonds and cranberries into rice mixture in crock pot. Cover and continue cooking on low until heated through.