2 1/2cupsuncooked brown and wild rice blendrinsed and drained
5 1/2cupslow sodium chicken broth or vegetable broth
2/3cupreduced sugar dried cranberries
1tablespoonchopped fresh sage
1tablespoonchopped fresh thyme
In a large skillet, heat the olive oil over medium. Add the onions and celery and let cook, stirring occasionally, until the onion is softened and lightly brown, about 8 minutes. Increase the heat to medium high, then add the mushrooms. Let cook, stirring often, until the mushrooms are soft and most of the liquid has evaporated, about 6 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and set aside.
In a 3 or 4-quart slow cooker, stir together the wild rice blend and sautéed vegetables. Carefully pour in the chicken broth (if using a 3 quart slow cooker, it will be full nearly to the top). Gently stir, then cover and cook on low for 5 to 6 hours or high for 2 to 3 hours, until the rice is tender. Turn off the slow cooker, then stir in the cranberries, sage, and thyme. Taste and add additional salt and/or pepper as desired. Cover and let stand 10 minutes. Just before serving, sprinkle the toasted almonds over the top. Serve warm.
Leftover Crock Pot Stuffing with Wild Rice can be stored in an airtight container in the refrigerator for up to four days or frozen for up to two months.
Make it ahead: the celery, mushrooms, and onions can be sautéed up to 2 days in advance and stored in the refrigerator. Add all the ingredients to the crock pot just before cooking.
Serving: 1(of about twelve), about 1 cupCalories: 218kcalCarbohydrates: 38gProtein: 7gFat: 6gSaturated Fat: 1gSodium: 248mgFiber: 7gSugar: 3g
Join today and start saving your favorite recipes
Create an account to easily save your favorite projects and tutorials.