Wild rice is really considered a grass, native to North America. Its nutty flavor is distinct and pairs easily with dried fruits and nuts. Many rice recipes call for cooking it in chicken broth and adding butter. Here water and olive oil are used instead, and apple cider boost the flavor while keeping this chewy side dish vegetarian.
- 1 cup long-grain white rice
- 1 cup long-grain wild rice
- 8 cups water
- 1/4 cup olive oil
- 1/2 cup apple cider or juice
- 1/2 cup pecans or walnuts, toasted and chopped
- 1/2 cup dried cherries or cranberries
- 1 cup chopped scallions, white and green parts (as tolerated)
- Salt to taste
- 1/4 cup fresh chopped parsley or 2 tablespoons dried parsley
- Combine white rice and 2 cups of water in a saucepan over medium-high heat.
- Bring the liquid to a boil, reduce heat to simmer, and cover the pan with a tight-fitting lid. Cook the rice until tender, about 20 minutes. Remove from heat and let cool
- Meanwhile, combine wild rice and 4 cups of water in a medium saucepan over medium-high heat
- Bring the liquid to a boil, reduce heat to simmer, and cover the pan with a tight-fitting lid. Cook the rice until tender, about 40 minutes. Remove from heat, drain well if there is remaining liquid, and let cool
- Combine both rice with the remaining ingredients in a large bowl and toss well. Adjust salt to tast and serve warm or at room temperature.