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Cherry and Pecan Wild Rice
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 tsp garlic powder
1/2 tsp garlic pepper
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
“I refuse to believe that trading recipes is silly. Tunafish casserole is at least as real as corporate stock.”
Barbara Grizzuti Harrison
Cellophane noodles, also known as bean thread, harusame or glass noodles, are fine, dry transparent noodles made from green mung bean paste (starch). They are used in Chinese, Thai and other Asian cuisines.
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