Wild and white rice with cherries, apricots, and pecans
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Converted white rice |
| 1 | cup | Wild rice; rinsed and drained |
| 29 | ounces | Canned vegetable or chicken broth |
| ½ | cup | Hot water |
| ¼ | cup | Dry sherry |
| 1 | medium | Onion; chopped |
| ¾ | teaspoon | Garlic powder |
| ½ | teaspoon | Garlic pepper |
| ½ | cup | Chopped dried apricots |
| ½ | cup | Dried cherries |
| ½ | cup | Chopped pecans |
| Toasted if desired | ||
| ¼ | cup | Chopped fresh parsley |
Directions
For best results, be sure to cook this rice dish on the low heat setting for the time specified Also, you must use converted rice. Do not overcook, or you'll end up with mush. Serve with chicken, turkey, or ham.
MAKES ABOUT 8 TO 10 SERVINGS
1. In a 31/2- or 4-quart electric slow cooker, mix together the white rice, wild rice, broth, water, sherry, onion, garlic powder, and garlic pepper.
2. Cover and cook on the low heat setting about 5 hours, or until the rices are tender but not mushy. Stir in the apricots, cherries, pecans, and parsley. Serve immediately.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.
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