Warm Wild Rice Salad with Dried Fruit and Nuts

I am just going to come out and say it: I am not a fan of turkey stuffing (or dressing), and neither is my family. Whenever I make stuffing, it sits uneaten at the Thanksgiving table, before banishment to the refrigerator, labeled “leftover,” where it continues to sit for days, forlorn, neglected, and, frankly, wasteful. So, now I don’t make a stuffing for our turkey. Instead, I jam bunches of fresh herbs, such as parsley, thyme, and sage, as well as wedges of lemon or orange in the cavity to provide aroma and moisture while the turkey roasts. For serving, I provide potatoes and a grain dish to balance and fill out the feast. This rice salad is always a hit. It’s a great gluten-free starch substitute for stuffing, and the dried fruit and nuts stud the rice like festive jewelry, providing a pretty addition to the holiday table. 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

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 or walnuts
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 the heat to low. Cover and simmer until the rice is tender but not mushy, about 45 minutes. Remove from the heat and stir in the  dried fruit and pecans while fluffing the rice with a fork. Let stand, partially covered,  for 10 minutes. Stir in the parsley and transfer to a serving bowl. Serve warm.