Wild and White Rice With Cherries, Apricots, and Pecans

• 1 cup converted white rice
• 1 cup wild rice, rinsed and drained
• 29 ounces canned vegetable broth
• 12 cup hot water
• 14 cup dry sherry
• 1 medium onion, chopped
• 34 teaspoon garlic powder
• 12 teaspoon garlic pepper seasoning
• 12 cup chopped dried apricot
• 12 cup dried cherries
• 12 cup chopped pecans, toasted if desired
• 14 cup chopped fresh parsley

1. In a 3 1/2- or 4-quart electric slow cooker, mix together the white rice, wild rice, broth, water, sherry, onion, garlic powder, and garlic pepper.
2. Cover and cook on the low heat setting about 5 hours, or until the rices are tender but not mushy.
3. Stir in the apricots, cherries, pecans, and parsley.
4. Serve immediately.

white rice, wild rice, vegetable broth, water, sherry, onion, garlic, garlic pepper, apricot, cherries, pecans, parsley

Taken from www.food.com/recipe/wild-and-white-rice-with-cherries-apricots-and-pecans-110890 (may not work)