Try this Crock Pot Wild Rice recipe, or contribute your own.
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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 | ||
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Calories: 291 | ||
Calories from Fat: 64 (22%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 291
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