Cherry Wild Rice Recipes

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 & 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.

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.

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 SALAD WITH SUN-DRIED CHERRIES

Steps:

• Put the cherries or cranberries in a bowl, pour the wine over them and set aside to soak 2 to 3 hours.
• Put the rice and stock in a saucepan, bring to a boil, cover and reduce heat to a simmer. Cook about 45 minutes, until the rice is tender and has absorbed most of the liquid.
• Drain the rice well and put it in a bowl. Drain the cherries and add them to the rice, along with the scallions and walnuts.
• Beat the vinegar and mustard together, beat in the oil, pour the dressing over the rice and toss. Season to taste with salt and pepper.

WILD RICE SALAD WITH DRIED CHERRIES

Steps:

• Stir together rice, 6 cups water, and 1 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover, and simmer until rice is tender and beginning to burst, about 45 minutes. Drain.
• Stir sugar, lemon juice, and vinegar in a small bowl; set aside. Heat oil in a medium saucepan over medium-high heat. Add shallots, garlic, ginger, and remaining 1/2 teaspoon salt. Cook, stirring constantly, until shallots are translucent, about 3 minutes. Stir in cherries and 1/2 cup water. Cook until cherries are plump, about 10 minutes. Remove from heat, and stir in sugar mixture.
• Stir together cherry mixture and rice in a large dish. Cover; let stand at least 1 hour (or refrigerate overnight). Just before serving, stir in parsley.

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-BALSAMIC CORNISH HEN WITH RICE

Steps:

• Heat oven to 375°F. Remove and discard neck and giblets from game hen. With kitchen scissors, cut game hen in half.
• In ungreased 11x7-inch (2-quart) glass baking dish, combine rice with seasoning from package, cherries, almonds and water; mix well. Top with game hen halves, skin side up; sprinkle with garlic-pepper blend and salt.
• In small bowl, combine preserves and vinegar; mix well. Brush about half of mixture over game hen halves. Cover with foil.
• Bake covered at 375°F. for 30 minutes.
• Uncover baking dish; brush game hen halves with remaining preserves mixture. Bake uncovered an additional 25 to 30 minutes or until game hen is fork-tender and juices run clear, and rice is tender.