Try this Crock Pot Wild Rice recipe, or contribute your own.Suggest a better description
Mix all ingredients except almonds and cranberries in a slow cooker. Cover and cook on low for 4 to 5 hours or until wild rice is tender. Meanwhile, toast almonds in ungreased heavy skillet over medium-low heat for 5 to 7 minutes, stirring frequently until they start to brown, then stir constantly until golden brown; set aside. When rice is tender, stir almonds and cranberries into rice mixture in crock pot. Cover and continue cooking on low until heated through.
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|Serving Size: 1 Serving (166g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 64 (22%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 5.1mg||2 %|
|Sodium 284.9mg||10 %|
|Potassium 392.3mg||10 %|
|Total Carbohydrate 49.1g||14 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 43.9g|
|Protein 10.9g||16 %|
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Calories per serving: 291
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