Cherry Wild Rice Recipes

CHERRY, WILD RICE & QUINOA SALAD

Steps:

• Bring a large saucepan of water to a boil over high heat. Add wild rice and cook for 30 minutes. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more. Drain and rinse with cold water until cool to the touch; drain well.
• Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add the rice and quinoa, cherries, celery, cheese and pecans and toss to combine. Serve at room temperature or cold.

CHERRY WILD RICE SALAD

Steps:

• In a large bowl, combine the first seven ingredients. For dressing, in a blender, combine the sugar, oil, vinegar, soy sauce, garlic and ginger; cover and process until blended. , Pour over rice mixture and toss to coat. Cover and refrigerate until serving. Just before serving, stir in the cashews.

CHERRY CHARD WILD RICE

Steps:

• Cook the rice in a pan of boiling salted water according to the packet instructions.
• Trim the chard stalks, cut them off and pop just the stalks into a colander, cover and steam above the rice for 3 minutes.
• Add the leaves and steam for another 2 minutes, then remove.
• Meanwhile, finely chop the cherries and, in a large bowl, mix with 1 tablespoon each of red wine vinegar and rice cooking water, then 1 tablespoon of extra virgin olive oil.
• Finely slice the walnuts, then the chard stalks, shred the leaves.
• Drain the rice well, add to the cherry dressing bowl with all the chard and crumble in the feta.
• Toss well, then taste and season to perfection with sea salt and black pepper. Dish up, and sprinkle over the walnuts.

WILD RICE AND CHERRY PILAF

Steps:

• Heat a medium-large saucepan over medium heat. Add 1 tablespoon olive oil, then cinnamon and smashed garlic clove, and let sizzle in the oil for 1 minute. Fold in rice to coat, then add 1 teaspoon salt and broth (according to package directions). Cook according to package directions, adding dried cherries for last 15 minutes of cooking.
• Meanwhile, heat a large skillet over medium-low heat. Add remaining 2 tablespoon oil, then onion and 1⁄4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, 10 minutes. Uncover and continue to cook, stirring, until onions are golden, 15 to 20 minutes more. Add sliced garlic and thyme and cook 1 minute. Add wine and simmer, scraping up the bottom of the pan until almost evaporated.
• Fold onion mixture into rice along with parsley and pecan pieces.

CHERRY WILD RICE

Steps:

• Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered, about 5 minutes more.
• Bring 1/2 water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 45 minutes.
• Combine cherries, brown sugar, and almonds in a large nonstick skillet; cook and stir over medium heat until brown sugar melts and coats cherries and almonds, about 6 minutes. Stir in brown rice, wild rice, celery, orange juice, red wine vinegar, and orange zest. Cook, stirring frequently, until heated through, about 5 minutes.

WILD RICE WITH CHERRIES

Steps:

• 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.

WILD RICE, DRIED CHERRY, AND ALMOND STUFFING

Steps:

• In a small bowl, mix the dried cherries and port and let stand while preparing the stuffing.
• Bring a large pot of lightly salted water to a boil over high heat. Add the wild rice and reduce the heat to medium. Cook until the wild rice is tender and most of the grains have burst, 45 to 60 minutes. Drain well and rinse under cold running water. Place the rice in a large bowl.
• In a large skillet, melt the butter over medium heat. Add the chopped celery and cook until crisp-tender, about 5 minutes. Add the shallots and celery leaves and cook until softened, about 2 minutes. Add the cherries and their soaking liquid. Boil until the port has almost completely evaporated, about 3 minutes. Stir the mixture into the wild rice, along with the almonds, sage, salt and pepper. (The stuffing can be prepared up to 1 day ahead, stored in self-sealing plastic bags and refrigerated. To reheat the stuffing, melt 3 tablespoons unsalted butter over medium heat in a large skillet or Dutch oven. Add the stuffing and cook, stirring often, until warmed.
• Use to stuff the turkey. Place any remaining dressing in a buttered baking dish, cool, cover, and refrigerate. To reheat, drizzle with about 1/4 cup broth and bake in a preheated 350 degree oven for about 20 minutes.