Crockpot Orange Wild Rice

1 1/2 cups wild and white rice mix
3 cups vegetable or chicken broth
3 Tbsp grated orange peel or 1 Tbsp dried orange peel
2 Tbsp fresh orange juice
1 tsp salt
1 Tbsp unsalted butter
1/2 to 3/4 cup chopped pecans, to your taste, toasted
1/4 cup chopped scallions
1/2 cup packed chopped fresh Italian parsley leaves

Rinse the wild rice mix in a strainer under cold running
water. In a slow cooker, combine the rice, broth, orange
zest and juice, salt and butter. Cover, set on High and
cook until the kernels are open and tender, but not mushy
for 2-3 hours. Stir in the pecans, scallions and parsley
and serve. Serves 6-8.

Sandy U.

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