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Slow-Cooker Wild Rice with Cranberries

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By Betty Crocker Kitchens
Updated Oct 28, 2008
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Create a new side with this festive rice dish. The slow cooker makes it easy.

Slow-Cooker Wild Rice with Cranberries

  • Prep Time 15 min
  • Total 5 hr 30 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 1 1/2 cups uncooked wild rice
  • 1 tablespoon butter or margarine, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium green onions, sliced (1/4 cup)
  • 2 cans (14 ounces each) vegetable broth
  • 1 can (4 ounces) sliced mushrooms, undrained
  • 1/2 cup slivered almonds
  • 1/3 cup dried cranberries

Instructions

  • Step 
    1
    In 2- to 3 1/2-quart slow cooker, mix all ingredients except almonds and cranberries.
  • Step 
    2
    Cover and cook on low heat setting 4 to 5 hours or until wild rice is tender.
  • Step 
    3
    In ungreased heavy skillet, cook almonds over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown and fragrant; set aside. Stir almonds and cranberries into rice mixture. Cover and cook on low heat setting 15 minutes.

Nutrition

260 Calories
7g Total Fat
9g Protein
45g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
65
Total Fat
7g
0%
Saturated Fat
2g
0%
Cholesterol
5mg
0%
Sodium
900mg
0%
Total Carbohydrate
45g
0%
Dietary Fiber
5g
0%
Protein
9g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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