Wild Rice with Fruit and Nuts

By Wewah

Ingredients

• 2 cups wild rice (or wild rice blend), rinsed (Do not use parboiled rice or a blend containing parboiled rice.)
• 1/2 cup dried cranberries
• 1/2 cup chopped raisins
• 1 1/2 cup chopped dried apricots
• 1/2 cup almond slivers, toasted
• 5 to 6 cups chicken broth
• 1 cup orange juice
• 2 tablespoons butter, melted
• 1 teaspoon ground cumin
• 2 green onions, thinly sliced
• 2 to 3 tablespoons chopped parsley
• Salt and black pepper, to taste

Preparation

Step 1

1. Combine wild rice, cranberries, raisins, apricots and almonds in 4-quart CROCK-POT® slow cooker.
2. Combine broth, orange juice, butter and cumin in medium bowl. Stir into rice. Cover; cook on LOW 7 hours or on HIGH 21/2 to 3 hours. Stir once, adding more hot broth if necessary.
3. When rice is soft, add green onions and parsley. Adjust seasonings, if desired.
Cook lo minutes longer and serve. Makes 6 to 8 servings