CROCKPOT RICE WITH CHERRIES, APRICOTS, AND PECANS

[Guest guest]

CROCKPOT RICE WITH CHERRIES, APRICOTS, AND PECANS

Source: vegcrockpots list (adapted)

 

1 cup converted white rice

1 cup wild rice -- rinsed and drained

29 ounces canned vegetable broth

1/2 cup hot water

1/4 cup apple juice

1 medium onion -- chopped

3/4 teaspoon garlic powder

1/2 teaspoon garlic pepper

1/2 cup chopped dried apricots

1/2 cup dried cherries

1/2 cup chopped pecans, toasted if desired

1/4 cup chopped fresh parsley

 

In your slow cooker, mix together the white rice, wild rice, broth,

water,

apple juice, 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.

Makes about 8 to 10 servings.