Wild rice, pecans and cherries over sautéed spinach

Celebrate fall with Minnesota-grown wild rice! Wild rice has twice as much fiber as brown rice and more protein.

Ingredients

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

Directions

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

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