WILD RICE WITH CHERRIES AND PECANS

Wild Rice with Cherries and Pecans image

Provided by @MakeItYours

Number Of Ingredients 12

2 cups wild rice, rinsed under cold water until water runs clear and drained.
4 tablespoon unsalted butter
5 celery stalks, cut into 1/4" pieces, plus 1/4 cup of leaves, for garnish
2 garlic cloves, minced
1 small red onion, chopped
1/3 cup chicken stock
1/3 cup dried cherries
1/3 cup toasted pecans, roughly chopped
1/3 cup fresh parsley, chopped, plus another 1/4 cup for garnish
2 tablespoon fresh thyme, minced
Kosher salt and freshly ground black pepper
1 lemon

Steps:

Bring 12 cups water to a boil in a large pot.
Stir in rice and return to a boil, cook, uncovered, for 45 minutes.
Strain rice in a fine-mesh sieve, let drain for about 15 seconds, then return to the pan.
Cover and let rice steam, off heat, for 10 minutes.
Meanwhile, heat a large skillet over medium heat.
Melt the butter, and then add the celery, garlic, and onion...cook for about 12 minutes.
Add stock and cherries, simmer until liquid is evaporated, 2-3 minutes.
Stir in reserved rice, the chopped parsley, thyme, salt (1/2 teaspoon), pepper (1/2 teaspoon).
Taste and add more salt, if necessary.
Transfer to a serving platter.
Grate lemon zest over the top.
Garnish with celery leaves and parsley.
Enjoy!