Wild Rice with Dried Blueberries

I love the combination of rice and fruit, so this is a go-to Thanksgiving side dish at my house. I toss in mushrooms and toasted almonds to enhance the flavor. You can also include dried cherries or cranberries if you’d like. —Janie Colle, Hutchinson, Kansas,

Ingredients

2 tablespoons butter
8 ounces sliced fresh mushrooms
3 cups uncooked wild rice
8 green onions, sliced
1 teaspoon salt
1/2 teaspoon pepper
4 cans (14-1/2 ounces each) vegetable broth
1 cup chopped pecans, toasted
1 cup dried blueberries

image/svg+xml Text Ingredients View Recipe,

Directions

In a large skillet, heat butter over medium heat. Add mushrooms; cook and stir 4-5 minutes or until tender. In a 5-qt. slow cooker, combine rice, mushrooms, onions, salt and pepper. Pour broth over rice mixture. Cook, covered, on low 3-4 hours or until rice is tender. Stir in pecans and blueberries. Cook, covered, 15 minutes longer or until heated through. If desired, top with additional sliced green onions.

Nutrition Facts

3/4 cup: 199 calories, 7g fat (1g saturated fat), 4mg cholesterol, 163mg sodium, 31g carbohydrate (5g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Wild Rice with Dried Blueberries

Double Chocolate Pumpkin Bread

Best Cinnamon Rolls

Best Cinnamon Rolls

Search

Navigate Site

Wild Rice with Dried Blueberries

Ingredients

Directions

Nutrition Facts

Double Chocolate Pumpkin Bread

Best Cinnamon Rolls

Best Cinnamon Rolls

Search

Navigate Site

Follow Us