Wild Rice with Dried Cherries

Ingredients

Equipment Needed

• •Heavy-bottomed pot with lid (3-quart)
• •Fine-mesh strainer
• •10-inch skillet
• •Microplane for zesting

Instructions

1. 1

   Rinse the wild rice

   Place the wild rice in a fine-mesh strainer and rinse under cold running water for thirty seconds, agitating with your fingers. True wild rice carries dust from harvesting and benefits from this simple wash. The grains should look dark, nearly black, with a faint sheen.

2. 2

   Simmer until split

   Combine the rinsed rice, water or stock, one teaspoon of salt, and the bay leaf in a heavy-bottomed pot. Bring to a boil, then reduce to a gentle simmer. Cover and cook for forty-five to fifty-five minutes, checking after forty. The rice is done when most grains have split open to reveal their pale interior, curling back like tiny scrolls. Some will remain intact. That is how it should be.

   Hand-harvested wild rice cooks unevenly because the grains vary in size and age. This is a sign of authenticity, not a flaw. Paddy-grown rice is uniform but lacks the same depth.
3. 3

   Toast the pecans

   While the rice simmers, spread the pecans in a single layer in a dry skillet over medium heat. Shake the pan every thirty seconds. Watch them closely. They will go from fragrant to burnt in moments. When they smell deeply nutty and have darkened slightly, after four to five minutes, transfer them immediately to a cutting board. Rough chop once cool.

4. 4

   Soften the shallot

   In the same skillet, melt one tablespoon of butter over medium-low heat. Add the minced shallot with a pinch of salt. Cook slowly, stirring occasionally, until soft and sweet with no harsh bite, about five minutes. You are not looking for color here, just gentleness.

5. 5

   Drain and dress

   When the rice is tender with most grains split, drain any excess liquid through a fine-mesh strainer. Discard the bay leaf. Return the rice to the warm pot off the heat. Add the remaining tablespoon of butter, the olive oil, softened shallot, and thyme. Stir to coat every grain.

6. 6

   Fold in cherries and pecans

   Add the dried cherries and toasted pecans, folding gently so everything distributes evenly through the rice. The residual heat will slightly soften the cherries while keeping the pecans crisp. Scatter the orange zest over top and fold once more.

7. 7

   Taste and serve

   Taste. Adjust salt and add several grinds of black pepper. The rice should be nutty and chewy, the cherries tart and sweet, the pecans providing crunch against the tender grain. Transfer to a warm serving bowl. This dish is beautiful and needs nothing more.

   The rice can sit, covered, for twenty minutes before serving. The flavors will continue to meld.

Chef Tips

• •Seek out hand-harvested wild rice from Minnesota or Wisconsin. White Earth, Red Lake, and other tribal cooperatives sell directly. The difference in flavor and texture is profound.
• •Store wild rice in a cool, dark place for up to a year. Unlike white rice, it has oils that can go rancid in heat and light.
• •If your dried cherries are very dry and leathery, plump them in warm water or orange juice for ten minutes, then drain before adding to the rice.
• •This dish pairs beautifully with roasted poultry, especially duck or turkey. The tart cherries and earthy rice complement rich, fatty meat.

Advance Preparation

• •The wild rice can be cooked up to three days ahead and refrigerated. Bring to room temperature before finishing with butter, cherries, and pecans.
• •Toast pecans up to a week ahead and store in an airtight container at room temperature.
• •The fully assembled dish reheats gently in a covered pot over low heat with a splash of water or stock.

Frequently Asked Questions

Nutrition Information

1 serving (about 160g)