Crock-Pot Fruit and Nut Pilaf

Sarah Snyder October 26, 2009

Ingredients

• 3 cups multigrain and wild rice blend
• 1/2 cup dried cranberries
• 1/2 cup golden raisins
• 1/2 cup dried apricots
• 1/2 cup pecans
• 5 cups chicken broth
• 2 cups orange juice
• 2 tbsp canola oil
• 1 tsp cumin
• 1 tsp turmeric
• 2 tbsp parsley
• 1 tsp salt
• 1 tsp pepper

Preparation

1. Combine 3 cups of multigrain and wild rice blend with 1/2 cup of dried cranberries, 1/2 cup of golden raisins, 1/2 cup of chopped dried apricots, and 1/2 cup of chopped pecans in a Crock-Pot.
2. Stir in 5 cups of chicken broth, 2 cups of orange juice, 2 tablespoons of canola oil, 1 teaspoon of ground cumin, and 1 teaspoon of ground turmeric.
3. Cover and cook on low for 7 hours (or on high for 3 hours).
4. Stir once midway through the cook time. Add more broth if needed.
5. Cook until rice is soft.
6. Plate rice and garnish with parsley.

Tags: Food, Dinner, Cooking, Recipes, Lunch

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