Wild And White Rice With Cherries, Apricots, And Pecans Recipe
Ingredients
| 1 cup converted white rice | ||
| Wild rice | 1 Cup (16 tbs), drained, rinsed | |
| Vegetable broth | 2 Can (10oz) | |
| Hot water | 1/2 Cup (16 tbs) | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Onion | 1 Medium, chopped | |
| Garlic powder | 3/4 Teaspoon | |
| Garlic pepper | 1/2 Teaspoon | |
| Dried apricots | 1/2 Cup (16 tbs), chopped | |
| Cherries | 1/2 Cup (16 tbs), dried | |
| 1/2 cup chopped pecans, toasted if desired | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
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.
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.
Chef
