| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 15 min |
| Cook: | 55 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 15 min |
| Cook: | 55 min |
| Yield: | 4 servings |
Ingredients
- 3 1/2 cups good chicken stock
- 1 cup wild rice, thoroughly rinsed
- Kosher salt and freshly cracked black pepper
- 1 cup roughly chopped dried cherries
- 1/2 cup toasted and roughly chopped pecans
- 1/4 cup chopped flat-leaf parsley
Instructions
- In a large saucepan, add the stock, wild rice and salt and pepper, to taste. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Cover and simmer, stirring occasionally, until the rice is tender and is beginning to split, about 30 to 40 minutes. Drain of any excess liquid and fold in the cherries, nuts and parsley. Taste for seasoning and adjust if necessary. Transfer the rice to a serving bowl and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 449 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 5 g |
| Sugar | 32 g |
| Protein | 13 g |
| Cholesterol | 6 mg |
| Sodium | 717 mg |
| Serving Size | 1 of 4 servings |
| Calories | 449 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 5 g |
| Sugar | 32 g |
| Protein | 13 g |
| Cholesterol | 6 mg |
| Sodium | 717 mg |
Reviews
Really good! I couldn’t find wild rice at multiple stores, but found a blend of brown rice and wild rice, and added some Hinode black rice to compensate. I found wild rice today (hiding on the back of the shelf), and will try it next time to see if it is worth the higher price. I loved mixture of textures and flavors, slight sweetness of the cherries, the crunch of the toasted pecans, and the chewiness of the mixed rice. I will make this again, would go well with lots of main courses.
This was excellent – even though I forgot the pecans! I added spinach and served it with Arctic Char: Pan roasted Arctic Char with orange beurre blanc which was a perfect match!
Ooh, I really liked this! I thought it would be good…but it turned out even better than I thought! I added a serrono pepper at the beginning with the rice, salt and pepper, and mine still had a lot of liquid when time was up so I removed the lid and turned up the heat untill it was all absorbed/evaporated, then added the cherries, nuts, and parsley (which was fresh from my garden and I admitt was probably a bit more than 1/4 cup…fantastic!
Loved it. I didn’t have time for the wild rice, so I substituted a rice blend. I also substitued toasted almond slices for pecans.
I made this recipe with the pork, but instead of wild rice I used couscous. I added the dried cherries to the stock and brought it to a boil. Then added in the couscous and removed from the heat. After about 5 minutes I tossed with the nuts and parsley. It was perfect and super fast.
Great dish!!!! We served this to guests with grilled salmon. We were looking for something fast and tasty. We ended up loving so much, I have made it several times since then .
To SwimMom3, your mistake was using a “wild rice blend.” Pure wild rice needs about 3 C of water to 1 C of rice and it needs to be cooked for 45 mins – 60 mins. I love the nuttiness of the rice with the cherries!!
I thought there were way too much cherries. I will reduce the amount to half next time.
My wild rice blend called for 1 1/2 cups of liquid for 1 cup of dry rice. However, I followed the recipe put in 3 1/2 cups of stock and ended up with paste.
Made this recipe for a Turkey Day get-together last year. To me it said “Wisconsin Autumn.” Simple, delicious, and a bit more unique than some traditional Thanksgiving sides.