Recipe: Slow Cooker Cranberry and Wild Rice Stuffing

This recipe originally appeared in the story Crantastic! in the November 2019 issue. Pair this delicious holiday dish with a delightful cranberry cocktail.

Ingredients

• 2 Tbsp. olive oil
• 1 small yellow onion, diced
• 2 celery stocks, diced
• 16 oz. fresh mushrooms, sliced
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 cups uncooked wild rice
• 1 cup uncooked brown rice
• 5 1/2 cups chicken broth
• 3/4 cup cranberries
• 1 Tbsp. sage
• 1 Tbsp. thyme
• 1/2 cup silvered almonds, slightly toasted

Instructions

1. In a skillet, heat the olive oil. Add theonions and celery and let cook until the onion is softened, about 7 minutes.
2. Increase the heat and add musrooms. Cook until they are soft, about 6 minutes.
3. Stir in salt/pepper and remove fromheat and set aside.
4. In large slow cooker, stir together rice (both kinds) and sautéed vegetables. Pour in the chicken broth, stir and cover. Cook on low for 5 to 6 hours or high for 2 to 3 hours, until the rice is tender. One hour before done stir in cranberries, sage and thyme.
5. Once cooked (cranberries will be soft) let stand 10 minutes, covered.
6. Before serving, sprinkle the toasted almonds over the top.