Tender Turkey and Wild Rice

 

1/2

cup uncooked wild rice, rinsed

1/2

cup chopped carrot

1/4

cup chopped onion (1/2 medium)

1/4

cup thinly sliced celery

1/2

teaspoon seasoned salt

1/2

teaspoon garlic-pepper blend

1/2

teaspoon dried marjoram leaves

1

cup chicken broth

2

tablespoons dry sherry or dry white wine

1

turkey tenderloin (1/2 to 3/4 lb), cut into 1/2-inch-thick slices

• 1 In 1 1/2-quart slow cooker, mix rice, carrot, onion, celery, 1/4 teaspoon each of the seasoned salt, garlic-pepper blend and marjoram, the broth and sherry.
• 2 Arrange turkey slices over rice mixture. Sprinkle with remaining 1/4 teaspoon each seasoned salt, garlic-pepper blend and marjoram.
• 3 Cover; cook 5 to 6 hours (if slow cooker has heat settings, cook on low).