Instructions: Rinse the wild rice in a strainer under cold running water. In a slow cooker, combine the rice, broth, orange zest and juice, salt and butter. Cover, set on HIGH, and cook until the kernels are open and tender but not mushy, 2 to 3 hours.

Stir in the pecans, scallions and parsley and serve.

This recipe yields 6 servings.

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