Ingredient

• 8 cups chicken broth
• 4 cups wild rice
• 3 cups cubed, stale cranberry-walnut bread
• 1 cup chicken broth
• 1 ½ cups finely chopped celery
• 1 (8 ounce) can sliced water chestnuts, drained
• ¾ cup chopped pecans
• ¾ cup pine nuts
• 1 onion, diced
• 1 Granny Smith apple, diced
• ½ cup finely chopped dried apricots
• 4 cloves garlic, pressed

Direction

1. Bring 8 cups chicken broth and wild rice to a boil in a saucepan; reduce heat and simmer until rice is partially tender, about 30 minutes.
2. Mix partially-cooked wild rice with chicken broth, cranberry-walnut bread, 1 cup chicken broth, celery, water chestnuts, pecans, pine nuts, onion, apple, apricots, and garlic together in a slow cooker.
3. Cook on Low until wild rice has softened and split, at least 40 more minutes.