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Wild And White Rice With Cherries, Apricots, And Pecans

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Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Rice

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