Ingredients
1/2 cup uncooked wild rice, rinsed
1/2 cup chopped carrot
1/4 cup chopped onion (1/2 medium)
1/4 cup thinly sliced celery
1/2 teaspoon seasoned salt
1/2 teaspoon garlic-pepper blend
1/2 teaspoon dried marjoram leaves
1 cup chicken broth
2 tablespoons dry sherry or dry white wine
1 turkey tenderloin (1/2 to 3/4 lb), cut into 1/2-inch-thick slices
Directions
In 1 1/2-quart slow cooker, mix rice, carrot, onion, celery, 1/4 teaspoon each of the seasoned salt, garlic-pepper blend and marjoram, the broth and sherry.
Arrange turkey slices over rice mixture. Sprinkle with remaining 1/4 teaspoon each seasoned salt, garlic-pepper blend and marjoram.
Cover; cook 5 to 6 hours (if slow cooker has heat settings, cook on low).
Thanks Eat Better America!
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