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
Directions
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.
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By NS Foodie
Halifax, NA
on April 01, 2013
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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!
By sknickerbocker
Twin Cities, MN
on September 27, 2012
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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!
By Devon2302
Devon, PA
on April 29, 2012
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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.
Read all 18 reviews