Wild Rice Stuffing with Cranberries

Heat the olive oil (2 tbsp) in a large skillet over medium. Add the yellow onion (1 small) and celery (2 ribs), cook for 8 minutes, until softened. Increase heat to medium-high, add the cremini baby bella mushrooms (16 oz), and cook for 6 minutes until soft and liquid evaporates. Stir in kosher salt (0.5 tsp) and ground black pepper (0.25 tsp). Remove from heat. Start 14m timer

In a 3-4 quart slow cooker, combine the sautéed vegetables with the uncooked brown and wild rice blend (2.5 cups). Pour in the vegetable broth (5.5 cups). Stir gently, cover, and cook on low for 5-6 hours or high for 2-3 hours until rice is tender. Turn off the slow cooker.

Stir in the reduced sugar dried cranberries (0.67 cup), chopped fresh sage (1 tbsp), and chopped fresh thyme (1 tbsp). Cover and let stand for 10 minutes. Start 10m timer

Just before serving, sprinkle the toasted slivered almonds (0.5 cup) over the top. Serve warm.