Ingredients:
1 1⁄2 cups uncooked wild rice
1 tablespoon butter or margarine, melted
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
4 medium green onions, sliced (1⁄4 cup)
2 cans (14 oz each) vegetable broth
1 jar (4.5 oz) sliced mushrooms, undrained
1⁄2 cup slivered almonds
1⁄3 cup sweetened dried cranberries

Method:
1 In 3- to 4-quart slow cooker, mix all ingredients except almonds and cranberries.

2 Cover; cook on Low heat setting 4 to 5 hours.

3 Meanwhile, 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.

4 Stir almonds and cranberries into rice mixture. Cover; cook on Low heat setting 15 minutes longer.

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

wild rice with cranberries recipe