Ingredients
1 1/2
cups uncooked wild rice
2/3
cup chopped celery
1
tablespoon butter or margarine, melted
2
teaspoons chopped fresh thyme leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1
large onion, chopped (1 cup)
2
medium carrots, chopped (3/4 cup)
3 1/2
cups vegetable broth (from 32-oz carton)
1/3
cup pine nuts
1/2
cup chopped dried cherries
Chopped fresh Italian (flat-leaf) parsley, if desired
Preparation
Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pine nuts, cherries and parsley.
Cover; cook on Low heat setting 5 to 6 hours or until wild rice is tender and liquid is absorbed.
Meanwhile, sprinkle pine nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Set aside.
Just before serving, stir cherries and toasted pine nuts into wild rice. Sprinkle with parsley.
