| 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 | Onion, chopped | |
| 3/4 | t | Garlic powder |
| 1/2 | t | 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 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 2384
Calories From Fat: 612
Total Fat: 70.8g
Cholesterol: 90.4mg
Sodium: 4828.5mg
Potassium: 3372.8mg
Carbohydrates: 328.9g
Fiber: 46.1g
Sugar: 49.3g
Protein: 115.3g