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Wild Rice with Dried Blueberries

I love the combination of rice and fruit, so this is a go-to Thanksgiving side dish at my house. I toss in mushrooms and toasted almonds to enhance the flavor. You can also include dried cherries or cranberries if you like. —Janie Colle, Hutchinson, Kansas
  • Total Time
    Prep: 15 min. Cook: 3-1/4 hours
  • Makes
    16 servings


  • 2 tablespoons butter
  • 8 ounces sliced fresh mushrooms
  • 3 cups uncooked wild rice
  • 8 green onions, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cans (14-1/2 ounces each) vegetable broth
  • 1 cup chopped pecans, toasted
  • 1 cup dried blueberries


  • In a large skillet, heat butter over medium heat. Add mushrooms; cook and stir 4-5 minutes or until tender. In a 5-qt. slow cooker, combine rice, mushrooms, onions, salt and pepper. Pour broth over rice mixture. Cook, covered, on low 3-4 hours or until rice is tender. Stir in pecans and blueberries. Cook, covered, 15 minutes longer or until heated through. If desired, top with additional sliced green onions.
Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
3/4 cup: 199 calories, 7g fat (1g saturated fat), 4mg cholesterol, 163mg sodium, 31g carbohydrate (5g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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