- 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.
- 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.
- Cover and cook on low for 7 hours (or on high for 3 hours).
- Stir once midway through the cook time. Add more broth if needed.
- Cook until rice is soft.
- Plate rice and garnish with parsley.
↧
Crock-Pot Fruit and Nut Pilaf
↧