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Wild Rice with Dried Cherries and Almonds

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  • Author: Bri McKoy
  • Yield: 5-6 as a side dish 1x

Ingredients

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  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 2 shallots, thinly sliced
  • 2 garlic cloves, minced
  • 1 cup wild rice blend
  • 1 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 3 1/2 cups chicken or veggie broth
  • 1/2 cup dried cherries or cranberries, chopped
  • 1/2 cup sliced almonds, toasted

Instructions

    1. In a sauce pan over medium high heat, add butter and oil. Once butter is melted, sauté the shallots until soft, about 3 minutes.

    1. Wash your rice under cold water for about 30 seconds. Add the rice to the saute pan and allow to toast for about 2-3 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the salt and pepper. Mix to combine.

    1. Add the broth and bring to boil. Turn the heat to medium to reduce to a simmer.

    1. Cover the rice and cook 45 minutes until tender, stirring every 15 minutes or so.

    1. Remove the lid and turn the heat to medium high to cook for an additional 10 minutes until all the liquid is absorbed.

    1. While this cooks, add the almonds to a dry saute pan over medium high heat, toast the almonds for about 5 minutes until lightly toasted and browned.

    1. Once the rice is done stir in the cherries and almonds.

Wild Rice will be al dente with a little bit of a bite, not completely soft like a basmati rice, but it the rice is still not tender, add 1/2 cup liquid and allow to cook until the liquid is absorbed.

Find it online: https://brimckoy.com/crispy-chicken-with-champagne-pan-sauce/