Wild Rice with Dried Cherries, Green Onions, and Pecans
Prep time: 15 minutes | Cook Time: 45 minutes
This snazzy, earthy pilaf plots the tartness of dried cherries against the nuttiness of pecans and the dense, rustic flavor of wild rice. For a lighter pilaf, combine wild rice with brown rice, or experiment with other grains, such as quinoa or bulgur. Grains are delicious tossed with dried fruits, toasted nuts, and a drizzle of high-quality oil. If there are leftovers, add them to a handful of dressed baby greens for a sumptuous salad.
1 C uncooked wild rice
2 Tbsp high-quality extra-virgin olive oil or nut oil, such as pecan, hazelnut, or walnut
1 Tbsp balsamic vinegar, plus more to taste
heaping 1/3 cup dried cherries
1/3 C coarsely chopped toasted pecans
2 Tbsp sliced green onion, both white and green parts
finely ground sea salt and freshly ground pepper
extra-virgin olive oil
Cook the wild rice according to the package directions. (Most recipes do not call for salted water, but always add a hefty pinch). When the rice is tender, drain and transfer to a medium bowl. Add the olive oil, balsamic, dried cherries, pecans, and green onion. Season with sea salt and pepper to taste, and more balsamic if necessary.