Wild Rice Stuffing with Cherries and Pecans

During the holidays this wild rice pilaf is a favorite among the picky eaters in my family. It looks fancy but is so easy to make. It’s also a light dish that pairs well with all the richness of Thanksgiving dinner.

Ingredients

2 cups wild rice medley (Trader Joe’s)
4 cups water (or a few ladles of turkey broth)
1 1/2 teaspoons sea salt
1/2 teaspoon dried sage
2 garlic cloves, minced
3 shallots, diced
1 cup dried cherries (Trader Joe’s)
1 cup chopped pecans (optional)
2 tablespoons olive oil

Directions

1. Heat oil, shallots, garlic and sage for 30 seconds in an enameled Dutch oven or pan with a lid;

2. Once oil heats up to where a grain of rice “dances” add rice, and sauté on medium heat until the rice is translucent, but not brown (3-5 minutes);

3. Add 4 cups of water and salt, bring to a boil, cover and reduce heat to the lowest setting;

4. Cover and cook on low for 20 minutes;

5. After 20 minutes, turn off heat, allow rice to rest covered for 10 minutes;

6. Remove the lid, fluff rice with two forks, and fold in cherries and pecans.

Buen provecho!