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.
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

TOTAL TIME: Prep: 15 min. Cook: 3-1/4 hours YIELD: 16 servings.

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'd 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

1. 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. If desired, top with additional sliced green onions.

Nutrition Facts

3/4 cup: 199 calories, 7g fat (1g saturated fat), 4mg cholesterol, 163mg sodium, 31g carbohydrate (5g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.