Ingredients:

• 2/3 c green onions, chopped
• 2/3 c dried cherries
• 1 c shredded carrots
• 4.5 oz sliced mushrooms, drained
• 2 tsp dried marjoram, crushed
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbs butter, melted
• 2.5 c uncooked wild rice, rinsed and drained
• 3 14 oz cans chicken broth
• 1/2 c chopped pecans, toasted

Procedure:

• In the cooker, mix broth, rice, carrot, mushrooms, butter, marjoram and salt and pepper.
• With lid on, cook rice mixture for 5 hours.  Turn off the heat and add cherries and green onion.
• Replace lid, and let set for 10 minutes.

Before serving, sprinkle with pecans. 

Yield:  15 servings.  This is a great dish for  potluck, or at holiday time, or on Sunday dinner with the family.