Wild And White Rice With Cherries, Apricots, And Pecans
|Converted white rice||1 Cup (16 tbs)|
|Wild rice||1 Cup (16 tbs), rinsed and drained|
|Canned vegetable broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Hot water||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Garlic powder||3⁄4 Teaspoon|
|Garlic pepper||1⁄2 Teaspoon|
|Dried apricots||1⁄2 Cup (8 tbs), chopped|
|Dried cherries||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs), toasted if desired|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
1. In a 3 1/2- 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.