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.
TO MAKE 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.
TO STORE: Refrigerate stuffing in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm stuffing in a baking dish in the oven at 350 degrees F.
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of about twelve), about 1 cupCalories: 218kcalCarbohydrates: 38gProtein: 7gFat: 6gSaturated Fat: 1gFiber: 7gSugar: 3g
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