Original Recipe and Picture from www.wellplated.com

A recipe to store for Christmas or to have for dinner tomorrow night.

Ingredients:

2 tbsps. Extra virgin olive oil

1 small yellow onion, diced

2 ribs celery, finely diced

16 ounces cremini mushrooms, sliced

1/2 tsp. kosher salt

1/4 tsp. black pepper

2 1/2 cups uncooked born and wild rice blend, rinsed and drained

5 1/2 cups low sodium chicken broth or vegetable broth

2/3 cup reduced sugar dried cranberries

1 tbsp. chopped fresh sage

1 tbsp. chopped fresh thyme

1/2 cup slivered almonds

 

Directions:

1. 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.
2. 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.
3. In a 3 or 4 quart slow cooker, stir together the wild rice blend and sautéed vegetables. Carefully pour in the chicken broth. 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.

 

Enjoy!