Mixed Rice with Celery and Dried Cherries
Mixed Rice and Dried Cherries
2 cups wild rice blend, rinsed until water runs clear and drained
4 tablespoons unsalted butter
5 inner stalks celery, cut into 1/4-inch pieces + 1/4 cup leaves for garnish
2 cloves garlic, minced
1 small red onion, cut into 1/4-inch pieces
1/3 cup chicken stock
1/3 cup dried cherries, roughly chopped
1/2 cup roughly chopped parsley, + 1/4 cup leaves, for garnish
2 tablespoons minced fresh thyme
Kosher salt and freshly ground black pepper, to taste
1) Bring 12 cups water to a boil in a 6-qt. saucepan. Stir in rice and return to a boil. Cook, uncovered, for 30 minutes. Strain rice in a fine-mesh sieve. Let drain for 10 seconds, and then return to pan. Cover pan and let rice steam, off heat, for 10 minutes. Transfer rice to a bowl and fluff with a fork; cover with plastic wrap and set aside.
2) Wipe saucepan clean. Add butter and melt over medium-high. Add chopped celery, garlic, and onion and cook until golden, 10–12 minutes. Add stock and cherries and simmer until liquid is evaporated, 2–3 minutes. Stir in reserved rice, chopped parsley, thyme, salt, and pepper, and transfer to a serving platter. Grate lemon zest over the top. Garnish with celery and parsley leaves. Yield: 6 to 8 servings.