Recipe - Wild And White Rice With Cherries Apricots And Pecans

1 cup Converted white rice
1 cup Wild rice; rinsed and
drained
29 ounce Canned vegetable or chicken
broth
One half cup Hot water
One fourth cup Dry sherry
1 md Onion; chopped
Three fourths teaspoon Garlic powder
One half teaspoon Garlic pepper
One half cup Chopped dried apricots
One half cup Dried cherries
One half cup Chopped pecans
Toasted if desired
One fourth cup Chopped fresh parsley

For best results, be sure to cook this rice dish on the low heat setting
for the time specified Also, you must use converted rice. Do not overcook,
or you'll end up with mush. Serve with chicken, turkey, or ham.

MAKES ABOUT 8 TO 10 SERVINGS

1. In a 3One half or 4quart electric slow cooker, mix together the white rice,
wild rice, broth, water, sherry, onion, garlic powder, and garlic pepper.

2. 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.

Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton

Converted by MM_Buster v2.0l.