Inside the Kitchen

Slow Cooker Wild Rice with Cranberries
November 18, 2012 at 3:55 PM

Slow Cooker Wild Rice with Cranberries from Betty Crocker site

Slow Cooker Wild Rice with Cranberries

You Need:

1 1/2
cups uncooked wild rice
tablespoon butter or margarine, melted
teaspoon salt
teaspoon pepper
medium green onions, sliced (1/4 cup)
cans (14 ounces each) vegetable broth
can (4 ounces) sliced mushrooms, undrained
cup slivered almonds
cup dried cranberries

To Make: 

  • 1  In 2- to 3 1/2-quart slow cooker, mix all ingredients except almonds and cranberries.
  • 2  Cover and cook on low heat setting 4 to 5 hours or until wild rice is tender.
  • 3  In ungreased heavy skillet, cook almonds over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown and fragrant; set aside. Stir almonds and cranberries into rice mixture. Cover and cook on low heat setting 15 minutes.


Many supermarkets now carry a wide variety of dried fruits. Dried blueberries or cherries are delicious substitutes for the cranberries.

Toasting the almonds not only enhances their flavor and color but also helps prevent them from becoming soggy after they are stirred into the wild rice mixture.


  • PREP TIME 15 Min
  • TOTAL TIME 5 Hr 30 Min


  • proudmommy690
    November 18, 2012 at 4:18 PM
  • emilyrosenj
    November 18, 2012 at 4:38 PM
    Sounds delicious!
  • inmybizz
    November 18, 2012 at 4:51 PM

    looks good.

  • Sonata8
    by Sonata8
    November 18, 2012 at 4:53 PM
    That sounds good
  • eustacejessica
    November 18, 2012 at 5:13 PM


  • Godspitgrl
    November 19, 2012 at 11:28 PM

    oh that looks so good

  • ethans_momma06
    November 20, 2012 at 4:10 PM

    Not sure if that's for me, although I do love a mean wild rice chicken casserole!

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