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Wild rice, pecans and cherries over sautéed spinach

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    Wild rice, pecans and cherries over sautéed spinach Heart Smart Gluten Free Low Sodium

    Celebrate the season with Minnesota-grown wild rice! Wild rice has twice as much fiber as brown rice and more protein too!


    5 1/4 cups low-sodium vegetable broth
    2 1/2 cups wild rice, rinsed and drained
    1 cup grated carrots
    2 cups fresh mushroom slices
    1 tablespoon unsalted butter
    1 teaspoon ground marjoram
    1/4 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    3/4 cup dried tart cherries
    1/3 cup chopped green onions
    2/3 cup toasted, chopped pecans
    2 tablespoons extra-virgin olive oil
    24 ounces spinach, stems removed


    1. Combine the broth, rice, carrots, mushrooms, butter, marjoram, salt and pepper in a slow cooker. Cover and cook on low for 5 to 6 hours.
    2. Turn off slow cooker. Add cherries, green onions and pecans. Stir to mix. Cover and let set for 10 minutes.
    3. While rice mixture sets, heat oil in a deep pan over medium-high heat. Add spinach and sauté, stirring often, for 3 to 5 minutes. Remove from heat.
    4. Serve warm rice mixture over sautéed spinach.

    Makes 15 servings

    Recipe contains: nuts

    Carb choices per serving: 2


    Use any remaining uncooked wild rice in your next soup, salad or stuffing recipe!

    Nutrition Facts