Difficulty: **
This is a slow cooker recipe.
Ingredients:
2 cups wild rice, rinsed with cold water and drained twice
1/2 stick butter
1 medium onion, finely chopped
3 stalks celery, finely chopped
1 teaspoon marjoram
4 to 5 cups chicken broth
1/2 cup finely chopped dried apricots
1/2 cup dried cranberries
1/2 teaspoon black pepper
1/2 cup sliced almonds, toasted
Coat the 5 to 7 qt. slow cooker with nonstick cooking spray.
Pour the rice into the slow-cooker. Melt butter in a large skillet over medium-high heat. Add the onion, celery, marjoram and saute until the vegetables are softened, about 4 minutes.
Transfer the vegetables to the slow cooker. Stir in the broth, apriocots, cranberries, and pepper. Cover and cook on high for 2 1/2 to 3 hours or on low for 7 hours, until rice is tender. Check at intervals to make sure there is still liquid in the slow cooker and add more broth as needed.
Uncover and cook on low for another 30 to 45 minutes. Stir in the almonds. (If you would like to toast the almonds, spread them on a cookie sheet and put them under the broiler for 1-2 minutes, stirring once.
