This hearty, sweet-yet-savory wild rice salad makes for a delicious side dish. Cinnamon-infused fruits give the salad an unexpected flavor, while pecans lend a pleasing crunch.
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients
Makes 8 servings
-
4 Cups Water
-
2 Cups Wild Rice, rinsed well
-
1 Tablespoon Butter
-
1 Cup Dried Tart Cherries, rinsed well
-
1/3 Cup Dried Blueberries
-
1/3 Cup Dried Cranberry Halves
-
1/2 Cup Medium Pecan Pieces, lightly toasted
-
Black Peppercorns, freshly ground
Directions
-
Combine water, cinnamon stick and rice in pot over medium-high heat. Bring to a boil, reduce heat to simmer, cover and cook until rice is tender, about 20 minutes. Drain well then return to pot.
-
Add butter to rice, and toss gently to melt. Stir in cherries, blueberries and cranberries. Cover pot with tight fitting lid or plastic wrap and let stand 10 to 15 minutes.
-
Uncover, remove cinnamon stick and discard. Fluff rice with fork, then toss gently with chopped pecans. Taste and adjust seasoning with salt and pepper. Serve at room temperature or cover tightly and refrigerate until serving.