This is a simple, tasty dish that you are sure to enjoy. It isn’t hard to put together or to cook…since the slow cooker does most of the work.
Serve 8 to 10; Prep time: 10 – 15 min; Cook time: 3 hours
- 1 cup dry-roasted cashews
- 2 tablespoons vegetable broth
- 1 cup chopped onion
- 6 oz uncooked wild rice
- 1 cup diced carrots
- 1 cup chopped mixture of red, orange, yellow sweet pepper
- ½ cup dried cherries
- ¼ teaspoon red pepper flakes
- 4 cups hot water
- ½ cup low-sodium soy sauce
Coat your slow cooker with nonstick cooking spray.
Wash and chop all vegetables. Keep onions separate.
Heat large skillet over medium-high heat until hot. Add cashews. Cook and stir 2 to 3 minutes or until cashews begin to brown. Transfer to plate; set aside.
Add vegetable broth and onions to heated skillet. Cook and stir 6 minutes or until richly browned. Transfer to slow cooker.
Stir in wild rice, carrots, bell peppers, cherries, red pepper flakes and water. Cover; cook on High 3 hours.
Let stand 15 minutes, uncovered, until rice absorbs liquid. Stir in soy sauce and cashews.