I made this a couple years ago for a pot luck and am resurrecting it for another one this week. It is very good, and is from my good-old standby, Better Homes and Gardens cookbook. The red one...
Wild Rice with Pecans and Cherries
Prep: 20 minutes, Cook 5-6 hours, Stand 10 min, Makes: 15 side dish servings
3 14-oz cans chicken broth
2 1/2 cups uncooked wild rice, rinsed and drained
1 cup coarsly shredded carrot
1 4/5 oz jar sliced mushrooms, drained
2 Tbsp butter or margarine, melted
2 tsp dried marjoram, crushed
1/4 tsp salt
1/4 tsp pepper
2/3 cup dried tart cherries
2/3 cup sliced green onion
1/2 cup coarsely chpped pecans, toasted
1. in a 3 1/2 or 4 quarter slow cooker, stir together chicken broth, wild rice, carrot, mushrooms, melted butter, marjoram, salt and pepper.
2. Cover and cook on low heat for 5 to 6 hours. Turn off cooker. Sitr in cherries and green onion. Cover: let stand for 10 minutes.
3. Just before serving, sprinkle with pecans. Serve with a slotted spoon.
Wild Rice with Pecans and Cherries
Prep: 20 minutes, Cook 5-6 hours, Stand 10 min, Makes: 15 side dish servings
3 14-oz cans chicken broth
2 1/2 cups uncooked wild rice, rinsed and drained
1 cup coarsly shredded carrot
1 4/5 oz jar sliced mushrooms, drained
2 Tbsp butter or margarine, melted
2 tsp dried marjoram, crushed
1/4 tsp salt
1/4 tsp pepper
2/3 cup dried tart cherries
2/3 cup sliced green onion
1/2 cup coarsely chpped pecans, toasted
1. in a 3 1/2 or 4 quarter slow cooker, stir together chicken broth, wild rice, carrot, mushrooms, melted butter, marjoram, salt and pepper.
2. Cover and cook on low heat for 5 to 6 hours. Turn off cooker. Sitr in cherries and green onion. Cover: let stand for 10 minutes.
3. Just before serving, sprinkle with pecans. Serve with a slotted spoon.
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