Name: Wild And White Rice with Cherries, Apricots, And Pecans
Ingredients: 1 c Converted white rice; 1 c Wild rice; rinsed and drained; 29 oz Canned vegetable or chicken broth; 1/2 c Hot water; 1/4 c Dry sherry; 1 md Onion; chopped; 3/4 ts Garlic powder; 1/2 ts Garlic pepper; 1/2 c Chopped dried apricots; 1/2 c Dried cherries; 1/2 c Chopped pecans; Toasted if desired; 1/4 c Chopped fresh parsley

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Malcolm Muggeridge

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Veg05	1	servings

INGREDIENTS

1	c	Converted white rice
1	c	Wild rice; rinsed and drained
29	oz	Canned vegetable or chicken broth
1/2	c	Hot water
1/4	c	Dry sherry
1	md	Onion; chopped
3/4	ts	Garlic powder
1/2	ts	Garlic pepper
1/2	c	Chopped dried apricots
1/2	c	Dried cherries
1/2	c	Chopped pecans
		Toasted if desired
1/4	c	Chopped fresh parsley

INSTRUCTIONS

For best results, be sure to cook this rice dish on the low heat setting
for the time specified Also, you must use converted rice. Do not overcook,
or you'll end up with mush. Serve with chicken, turkey, or ham.
MAKES ABOUT 8 TO 10 SERVINGS
1. In a 31/2- 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. Serve immediately.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
Converted by MM_Buster v2.0l.

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