Printable Recipe

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

    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.

Recipe courtesy of Betty Crocker - reprinted with permission

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