Dried cherries provide a tart flavor to our herbed wild rice dish, while toasted pecans add a generous crunch. Green onions and shredded carrots add bright color.

Ingredients

• 3 14 ounce cans chicken broth
• 2 1/2cups wild rice, rinsed and drained
• 1 cup coarsely shredded carrot
• 1 4 1/2 ounce jar (drained weight) sliced mushrooms, drained
• 2 tablespoons butter or margarine, melted
• 2 teaspoons dried marjoram, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2/3 cup dried tart cherries
• 2/3 cup chopped green onions
• 1/2 cup coarsely chopped pecans, toasted
• Chopped green onions (optional)

Preparation

1. In a 3 1/2- or 4-quart slow cooker, combine broth, uncooked wild rice, carrot, mushrooms, melted butter, marjoram, salt, and pepper.
2. Cover and cook on low-heat setting for 5 to 6 hours.
3. Turn off cooker. Stir in dried cherries, the 2/3 cup green onions, and the pecans.Cover and let stand for 10 minutes.
4. Serve with a slotted spoon.
5. If desired, garnish with additional green onions.