PREP TIME: 15
COOK TIME: 55
SERVES: 4
Ingredients
- 3 1/2 cups good chicken stock
- 1 cup wild rice, thoroughly rinsed
- Kosher salt and freshly cracked black pepper
- 1 cup roughly chopped dried cherries
- 1/2 cup toasted and roughly chopped pecans
- 1/4 cup chopped flat-leaf parsley
Directions
- 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.