Wild Rice with Dried Blueberries

Name: Wild Rice with Dried Blueberries
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Yield: 16 servings (3/4 cup each).
Ingredients: 2 tablespoons butter; 8 ounces sliced fresh mushrooms; 3 cups uncooked wild rice; 8 green onions, sliced; 1 teaspoon salt; 1/2 teaspoon pepper; 4 cans (14-1/2 ounces each) vegetable broth; 1 cup chopped pecans, toasted; 1 cup dried blueberries

I love the combination of rice and fruit, so this is a go-to Thanksgiving side dish at my house. I toss in mushrooms and toasted almonds to enhance the flavor. You can also include dried cherries or cranberries if you like. —Janie Colle, Hutchinson, Kansas

Ingredients

2 tablespoons butter
8 ounces sliced fresh mushrooms
3 cups uncooked wild rice
8 green onions, sliced
1 teaspoon salt
1/2 teaspoon pepper
4 cans (14-1/2 ounces each) vegetable broth
1 cup chopped pecans, toasted
1 cup dried blueberries

Directions

In a large skillet, heat butter over medium heat. Add mushrooms; cook and stir 4-5 minutes or until tender. In a 5-qt. slow cooker, combine rice, mushrooms, onions, salt and pepper. Pour broth over rice mixture. Cook, covered, on low 3-4 hours or until rice is tender. Stir in pecans and blueberries. Cook, covered, 15 minutes longer or until heated through.

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Originally published as Slow Cooker Wild Rice With Blueberries in Holiday & Celebrations Cookbook 2016