~ Wild Rice with Dried Fruit and Pecans ~
This rice dish is a hearty and flavorful accompaniment to pork, poultry and game. It’s a great addition to the Thanksgiving table, where you might be tempted to call it a stuffing. Dried apricots, cranberries and pecans stud the rice, adding substance, sweetness and festive color. Whether you use it to stuff a bird or simply serve in a bowl as a side, this is a pretty autumn dish. Feel free to mix up the fruit and nuts, substituting raisins, chopped prunes, dried figs, walnuts or hazelnuts. For a vegetarian option, substitute vegetable stock or water for the chicken stock.
Wild Rice with Dried Fruit and Pecans
Use all wild rice or a blend of rice. A blend of wild rice, brown rice and red rice is pictured. Serves 6.
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 medium carrot, finely diced
1 ½ cups wild rice or wild rice blend
1 garlic clove, minced
3 cups chicken stock
2 teaspoons fresh thyme
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
½ cup chopped dried apricots
½ cup dried cranberries
½ cup chopped toasted pecans
½ cup chopped Italian parsley leaves
Heat the oil in a medium pot or Dutch oven over medium heat. Add the onion and carrots and saute until they begin to soften, 3 to 4 minutes. Add the rice and garlic and cook, stirring, 1 minute. Add the chicken stock, thyme, salt and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer until rice is just tender but still firm, about 45 minutes. Add the dried fruit and pecans. Cover and remove from heat. Let stand for 10 minutes. Stir in the parsley and transfer to a serving bowl. Serve warm.