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Thursday, July 21, 2011

Week 30 : Wild Rice with Cranberries and Almonds

1 cup long grain brown rice
1/2 cup wild rice
2 cans vegetable broth
1 small can mushrooms, undrained
1 bunch green onions
1/2 tea salt
1/2 tea pepper
1 Tbs butter
1/2 cup toasted almonds
1/2 cup dried cranberries

Place all ingredients except almonds and cranberries into slow cooker.  Stir together.  Cook on LOW for about 5 hours.  Mix in almonds and cranberries and let cook for about 15 minutes.

An easy side dish that tastes delicious!  Just a warning on this recipe though.  The consistency and texture were not at all what I expected.  Instead of a rice texture it came out more like stuffing/dressing.  This would be perfect to stuff inside chicken, turkey, cornish hens, pork chops....  And the cranberries add an extra sweetness to the mix.  I think it could use a dash or two more of salt, but I am always very cautious about adding salt to the Crock Pot.  I had this with simple marinated chicken breasts in the oven and asparagus. 


  1. While I was reading I was thinking this would be really good with chicken and asparagus and then I saw that's what you had with it! I may try to make this on the stove and see if the rice will keep it's texture.

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