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1 cup converted white rice
In your slow cooker or crockpot, 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.
Posted by Barbara Berner
Nutritional Info Per Serving: N/A
1 cup wild rice, rinsed and drained
29 ounces canned vegetable broth
1/2 cup hot water
1/4 cup dry sherry
1 medium onion, chopped
3/4 tsp. garlic powder
1/2 tsp. garlic pepper
1/2 cup dried apricots, chopped
1/2 cup dried cherries
1/2 cup pecans, chopped, toasted if desired
1/4 cup fresh parsley, chopped