WILD RICE & DRIED CHERRY RISOTTO

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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.

Cheers, Karen

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