Wild Rice with Cherries and Pecans
Servings: 8 people
This Wild Rice with Cherries and Pecans is so flavorful, yet very nutritious. It's gluten free...use veggie stock to make it completely vegetarian, and even vegan. Perfect any time of the year, but really special in the cooler months. Be sure not to use a rice blend...find wild rice...Delish!
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Ingredients
- 2 cups wild rice rinsed under cold water until water runs clear and drained.
- 4 tbsp unsalted butter
- 5 celery stalks cut into 1/4" pieces, plus 1/4 cup of leaves, for garnish
- 2 garlic cloves minced
- 1 small red onion chopped
- 1/3 cup chicken stock
- 1/3 cup dried cherries
- 1/3 cup toasted pecans roughly chopped
- 1/3 cup fresh parsley chopped, plus another 1/4 cup for garnish
- 2 tbsp fresh thyme minced
- Kosher salt and freshly ground black pepper
- 1 lemon
Instructions
- Bring 12 cups water to a boil in a large pot.
- Stir in rice and return to a boil, cook, uncovered, for 45 minutes.
- Strain rice in a fine-mesh sieve, let drain for about 15 seconds, then return to the pan.
- Cover and let rice steam, off heat, for 10 minutes.
- Meanwhile, heat a large skillet over medium heat.
- Melt the butter, and then add the celery, garlic, and onion...cook for about 12 minutes.
- Add stock and cherries, simmer until liquid is evaporated, 2-3 minutes.
- Stir in reserved rice, the chopped parsley, thyme, salt (1/2 teaspoon), pepper (1/2 teaspoon).
- Taste and add more salt, if necessary.
- Transfer to a serving platter.
- Grate lemon zest over the top.
- Garnish with celery leaves and parsley.