Description
A hearty and flavorful wild rice dish featuring tender mushrooms, sweet dried cherries, and crunchy roasted pistachios, all brought together with a tangy apple cider vinaigrette. Perfect as a side or a light main course, this recipe balances earthy, sweet, and nutty flavors in a comforting, chewy rice base.
Ingredients
Scale
Wild Rice and Vegetable Mixture
- 1 tablespoon butter
- 8 ounces mushrooms, thinly sliced
- 1 medium shallot, thinly sliced
- 1 cup uncooked wild rice
- 3 cups chicken broth
- 1 cup dried cherries
- â…“ cup roasted pistachios
Dressing
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon pure maple syrup
- ½ teaspoon fresh lemon juice
- 2 tablespoons olive oil
Instructions
- Sauté Mushrooms and Shallots: Melt the butter in a large heavy saucepan over medium heat. Add the thinly sliced mushrooms and shallots, then sauté for 7 to 10 minutes until they become soft and fragrant.
- Cook the Wild Rice: Stir in the uncooked wild rice, coating it evenly with the butter and sautéed vegetables. Pour in the chicken broth and bring the mixture to a boil.
- Simmer the Rice: Reduce the heat to medium-low, cover the pot, and let the rice cook for 45 minutes. This slow simmer allows the rice to absorb the broth fully and become tender.
- Evaporate Excess Liquid: After 45 minutes, remove the lid and increase the heat to medium-high. Continue cooking for another 10 minutes, stirring occasionally, to evaporate any remaining liquid. Taste for doneness ensuring the rice retains a slight chew without becoming mushy.
- Drain and Combine: Drain any excess liquid if remaining, then return the rice mixture to the pan. Stir in the dried cherries and roasted pistachios for bursts of sweetness and crunch.
- Prepare the Dressing: While the rice cooks, whisk together the apple cider vinegar, Dijon mustard, pure maple syrup, fresh lemon juice, and olive oil in a small bowl until well combined.
- Toss and Season: Pour the dressing over the warm wild rice mixture. Mix well to evenly coat all ingredients and adjust salt and pepper to taste.
Notes
- Do not overcook the wild rice, as it can become mushy. The grains should retain a slight chew.
- Roasting your own pistachios before adding will enhance their flavor.
- This dish pairs well with roasted meats or can be served as a nutritious vegetarian main course.
- For a vegan version, substitute butter with olive oil and use vegetable broth instead of chicken broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
