Cherry Side Rice-adapted from Best Fall Recipes by Southern Living
Total Time: 4 hours
Serves 8
- 1 cup uncooked white rice
- 1 cup uncooked wild rice
- 2 tablespoons butter, melted
- 32 ounces chicken broth
- 1 small yellow onion, diced
- 3/4 teaspoon ground pepper
- 5.5 ounces dried cherries
In a lightly greased 3 quart slow cooker, stir in rice and butter until rice is coated. Stir in chicken broth, onion and pepper. Cover and cook on high 3 1/2-4 hours or until rice is tender. Stir in cherries. Turn off heat, cover, and let sit for 15 minutes.
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