Wild Rice Pilaf

1 cup uncooked brown rice
1 cup uncooked wild rice
2 Tbsp. butter, melted
1 (32-oz.) container chicken broth
1 cup diced sweet onion
3/4 tsp. freshly ground pepper
1 (5.5-oz.) package dried cherries, coarsely chopped (about 1 cup)
1 cup coarsely chopped pecans

Stir together first 3 ingredients in a lightly greased 3-qt. slow cooker, stirring until rice is coated. Stir in chicken broth, onion, and pepper.

Cover and cook on HIGH 3-1/2 to 4 hours or until rice is tender. Stir in cherries with a fork; turn off heat, cover, and let stand 15 minutes.

Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 4 minutes or until toasted and fragrant. Stir into rice with a fork just before serving.

Serves 8 to 10.

From Southern Living, Nov. 2010, p. 135.