This recipe for wild rice is wonderful served hot, great at room temperature, and is an amazing cold salad; since it’s so versatile, it’s perfect for holiday entertaining.
If you’ve been reading my posts for a while, you probably know that I make a real attempt to support companies that promote non-GMO foods. For that reason, companies like Lundberg Family Farms products are some of my favorites. Their commitment to using eco-positive farming methods to produce organic, wholesome grains and a sustainable planet are laudable.
I really love Lundberg’s Wild Blend Rice. It’s a combination of Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Whole Grain Wehani® Rice, Whole Grain Black Japonica™ Rice. The blend is perfectly nutty and so flavorful; it makes a great rice to use for this recipe.
The rice is completely cooked in water with a titch of butter and salt. Then, all the other ingredients are added. This may be served immediately for a hot version; it may sit to room temperature, or it may be served cold.
In the dish, I’ve enhanced the nuttiness of the rice blend by adding toasted pecan pieces, as well as toasted almond slivers. To that I included diced celery (for added crunch), dry tart cherries (although you could add any other dry fruit you like – dry cranberries, blueberries, apricots), and some aged balsamic vinegar. The balsamic vinegar adds a depth of flavor, as well as accentuating the slight sweetness introduced with the fruit.
While the rice blend takes 45 minutes to cook, that is total down-time and the rest of the dish throws together in minutes. I hope you’ll try this fabulous rice dish, either as a meal (I eat it cold for breakfast and lunch when I have it around) or a side dish (that will go perfectly with holiday foods).
- 1 cup wild rice blend (I use Lundberg's)
- 2 cups water
- 2 tablespoons butter
- 1 teaspoon kosher salt
- 1 cup toasted pecan pieces
- ½ cup toasted almond slivers
- 1 cup diced celery
- ¾ cup tart dry cherries, halved (or your favorite dry fruit: cranberries, blueberries, raisins)
- 2 tablespoon aged balsamic vinegar
- In a large, heavy-bottomed saucepan, add the rice, water, butter and salt.
- Bring to a boil, reduce heat and cover.
- Continue to cook for 45 minutes.
- Remove from heat, leaving cover on pan, and allow to rest for 10 minutes.
- Remove the cover, fluff the rice with a fork.
- Add all of the remaining ingredients and stir to combine.
- May be served immediately, at room temperature, or cold.