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.

http://www.bettycrocker.com/recipes/slow-cooker-wild-rice-with-cranberries/e3a8fbc4-3c91-4bde-ad06-d00f0cd2ac87