Rice with Cherries, Apricots and Pecans

From 'The Best Slow Cooker Cookbook Ever'

Ingredients:

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
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

Directions:

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.

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