• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, diced
• 2 ribs celery, finely sliced
• 16 ounces cremini (baby bella) mushrooms, sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 1/2 cups uncooked brown and wild rice blend, rinsed and drained
• 5 1/2 cups low sodium chicken broth or vegetable broth
• 2/3 cup reduced sugar dried cranberries
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1/2 cup slivered almonds, toasted

In a large skillet, heat the olive oil over medium. Add the onions and celery and let cook, stirring occasionally, until the onion is softened and lightly brown, about 8 minutes. Increase the heat to medium high, then add the mushrooms. Let cook, stirring often, until the mushrooms are soft and most of the liquid has evaporated, about 6 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and set aside.

In a 3 or 4-quart slow cooker, stir together the wild rice blend and sautéed vegetables. Carefully pour in the chicken broth (if using a 3 quart slow cooker, it will be full nearly to the top). Gently stir, then cover and cook on low for 5 to 6 hours or high for 2 to 3 hours, until the rice is tender. Turn off the slow cooker, then stir in the cranberries, sage, and thyme. Taste and add additional salt and/or pepper as desired. Cover and let stand 10 minutes. Just before serving, sprinkle the toasted almonds over the top. Serve warm.