This is one of the prettiest recipes we’ve found: The jewel-like colors of dried apricots and cranberries combined with your choice of nuts and delectably sweet wild rice make a dish that is a feast for the eye, and a super-healthy choice for your heart.
Omega-3 oils, fiber, and splendid nourishment make this the pilaf to make for your favorite Wild Thing. Sweet spices make it deliciously exotic, too–this one will make your heart sing!
1/2 cup pecans, walnuts, almonds, pistachios, or cashews
1 1/2 cups wild rice
3 tablespoons unsalted butter
1 small onion, minced
2 1/4 cups water
2 1/4 cups vegetable stock
3/4 teaspoon salt, plus more to taste
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground black pepper, plus more to taste
1/2 cup dried apricot halves, coarsely chopped
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 cup dried pitted cherries
1. Preheat oven to 375F. Spread nuts in a single layer on a baking sheet and toast until fragrant and lightly browned, around 6 minutes. Remove, chop coarsely, and reserve.
2. Rinse wild rice and set aside. Melt butter in a good-sized saucepan over medium heat and add onion. Saute, stirring occasionally, about 10 minutes or until softened. Add wild rice, water, stock, salt, spices, and pepper. Bring to a boil, then cover, reduce heat to low and simmer without stirring until the rice has absorbed nearly all the liquid, around 45 minutes.
3. Add apricots, raisins, cranberries, and cherries. Stir to mix well, then cover again and continue cooking until rice is tender and all the liquid is absorbed, around 10 minutes (more if needed).
4. Add nuts and toss to mix. Add salt and pepper to taste, transfer to a serving dish, and serve immediately.
Inspired by Winter: Recipes Inspired by Nature‘s Bounty, by Joanne Weir (Time-Life Books, 1997).