Save on Pinterest

Wild Rice with Dried Blueberries

Total Time

Prep: 15 min. Cook: 3-1/4 hours

Makes

16 servings

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'd like. —Janie Colle, Hutchinson, Kansas
Wild Rice with Dried Blueberries Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. 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.
Toasting Nuts
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.

Recommended Video