Wild Rice Stuffing/Pilaf with Cashews and Dried Cherries
Super tasty as a pilaf or as a stuffing. I usually make it as a side dish one day and then use the leftovers a few days later to stuff an acorn squash or something.
- 1/4 cup butter
- 1 cup thinly sliced leek
- 1/2 T thyme
- 1 teaspoon kosher salt
- 1.5 cups water
- 1 cups vegetable stock
- 1/2 cup uncooked wild rice
- 1 cups uncooked long-grain brown rice
- 1 T olive oil
- 1/2 cup sliced mushrooms
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped onion
- 1/3 cup chopped cashews
- 1/4 cup chopped dried sweet cherries
- 2 green onions, thinly sliced
1. Heat butter in a large saucepan over medium heat; swirl to coat. Add leek, thyme, and 1/2 teaspoon salt; sauté 8 minutes, stirring occasionally. Add water, stock, wild rice and brown rice; cover. Increase heat to high; bring to a boil. Reduce heat, and simmer 35 minutes. Remove from heat.
2. Preheat oven to 400°.
3. Heat olive oil over high heat in a large skillet; swirl to coat. Add celery, carrot, onion, mushrooms and remaining 1/2 teaspoon salt; saute 1 minute. Reduce heat to medium; cook 4 minutes, stirring occasionally. Remove from heat.
4. Combine rice mixture, celery/carrot mixture, cashews, cherries, and green onions in a large bowl. Spoon stuffing into a 13 x 9-inch glass or ceramic baking dish. Cover and bake at 400° for 20 minutes or until liquid is absorbed. Let stand 5 minutes before serving.