Wild Rice with Cherries

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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!

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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!

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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.

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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.

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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 .

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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!!

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I thought there were way too much cherries. I will reduce the amount to half next time.

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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.

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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.

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YUM an YUM..... added 2 packs of sauteed mishrooms to the rice and it was PERFECTION!