Recipe: Crockpot Rice with Cherries, Apricots, and Pecans

CROCKPOT RICE WITH CHERRIES, APRICOTS, AND PECANS

1 cup converted white rice
1 cup wild rice, rinsed and drained
29 ounces canned vegetable broth
1/2 cup hot water
1/4 cup dry sherry
1 medium onion, chopped
3/4 teaspoon garlic powder
1/2 teaspoon garlic pepper
TO SERVE:
1/2 cup chopped dried apricots
1/2 cup dried cherries
1/2 cup chopped pecans, toasted if desired
1/4 cup chopped fresh parsley

In your slow cooker, mix together the white rice, wild rice, broth, water, sherry, onion, garlic powder, and garlic pepper.

Cover and cook on the low heat setting about 5 hours, or until the rices are tender but not mushy.

Stir in the apricots, cherries, pecans, and parsley. Serve immediately.

Makes about 8 to 10 servings
Source: The Best Slow Cooker Cookbook Ever by Natalie Haughton