Winter Wild Rice with Dried Cherries
- Yield 6 servings
This is a beautiful side dish, full of flavor, color and texture.
- 2 tablespoons butter or margaine
- 1/2 cup shallot, chopped
- 2 2/3 cups chicken stock
- 1/2 pound wild rice
- 1 teaspoon dried thyme
- 1/2 cup hazlenuts
- 3/4 cup dried cherries
- 2 tablespoons fresh pasley, chopped
- Preheat oven to 350F.
- Melt butter in a medium saucepan over medium heat. Saute shallot until soft but not brown, about 5 minutes. Add chicken stock, increase heat to high and bring to a boil. Add rice and thyme, reduce heat to low, cover and cook 40 minutes.
- Meanwhile, toast hazelnuts on a baking sheet for 8 minutes. While still warm, place nuts in a towel and rub together to remove as much of the dark brown husk as possible. Chop nuts coasely.
- Add nuts and cherries to rice, cover and continue cooking 15 minutes or until rice is tender and all stock has been obsorbed. Rice should be glossy and moist. Spinkle with parsley and serve immediately.
Recipe reprinted with permission from The Junior League of Seattle’s Simply Classic (The Junior League of Seattle, Washington Inc., 2002).