Wild Rice with Cranberries
Makes 6 servings

Ingredients

• 1-1/2 - cups uncooked wild rice
• 1 - Tablespoon butter or margarine, melted
• 1/2 - teaspoon salt
• 1/4 - teaspoon pepper
• 4 - medium green onions, sliced (1/4 cup)
• 2 - cans (14 ounces each) vegetable broth
• 1 - can (4 ounces) sliced mushrooms, undrained
• 1/2 - cup slivered almonds
• 1/3 - cup dried cranberries

Directions

1. In 2- to 3 1/2-quart slow cooker, mix wild rice, butter or margarine, salt, pepper, onion, vegetable broth, and mushrooms.
2. Cover and cook on LOW for 4 to 5 hours or until wild rice is tender.
3. In ungreased heavy skillet, cook almonds over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, and then stirring constantly until golden brown and fragrant, set aside.
   Stir almonds and cranberries into rice mixture. 
4. Cover and cook on LOW heat setting 15 minutes.