If you are like me, you are already sitting down looking through your favorite magazines to pick out just the right recipes for that wonderful feast day we call Thanksgiving. You, like us, might actually have some family members who do not like dressing and instead have your turkey or chicken stuffed with rice. This recipe is delicious and it is so pretty and flavorful.
Makes 8-10 servings
1 cup uncooled brown rice
1 cup uncooked wild rice
2 tables butter, melted
1 (32 oz) container chicken broth
1 cup diced sweet onion
1/2 tsp ground pepper
1 (5.5 oz) package dried cherries or cranberries, coarsely chopped (about 1 cup)
1 cup coarsely chopped pecans
Stir together first 3 ingredients in a lightly greased 3 qt slow cooker (crock pot), stirring until rice is coated. Stir in chicken broth, onion and pepper.
Cover and cook on High 3 to 4 hrs ur until rice is tender. Stir in cranberries or cherries with a fork; turn off heat, cover and let stand 15 mins.
Meanwhile, heat pecans in a small nonstick skillet over medium low heat, stirring often 3 to 4 mins or until toasted and fragrant. Stir into rice with a fork just before serving.
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