Looking for something a little bit different to serve over the holidays? This easy Wild Rice recipe, made with dried cherries & pistachios - is our family’s favorite Thanksgiving side dish & instantly elevates any meal.
Melt butter in large heavy saucepan over medium heat. Add mushrooms and shallots and sauté for 7-10 minutes or until soft.
1 tablespoon butter, 8 ounces mushrooms, 1 medium shallot
Add wild rice and stir until coated. Pour in chicken broth and bring to boil. Reduce heat to medium-low, cover and cook for 45 minutes.
1 cup uncooked wild rice, 3 cups chicken broth
Remove cover, turn up heat to medium high and cook for additional 10 minutes. Taste for doneness. The rice should still retain a bit of chew. Be careful not to overcook the rice (it will look like it exploded).
Drain any remaining liquid from rice mixture and return rice to pan. Stir in cherries and pistachios.
1 cup dried cherries, ⅓ cup roasted pistachios
Dressing:
Meanwhile combine dressing ingredients in a small bowl and whisk until combined. Pour over wild rice. Adjust seasoning to taste with salt and pepper.
1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon pure maple syrup, ½ teaspoon fresh lemon juice, 2 tablespoons olive oil
Notes
Make ahead tips:
You can make the rice mixture and the salad dressing a few days in advance and store in the fridge. Rewarm the rice and add the dressing just before serving.This recipe also tastes great at room temperature.