Wild and White Rice with Cherries Apricots and Pecans
Elevate your side dish game with this stunning Wild and White Rice with Cherries, Apricots, and Pecans. This recipe masterfully blends the nutty chewiness of wild rice with the light, fluffy texture of white rice, creating a harmonious base for bursts of tangy dried cherries, sweet chopped apricots, and buttery toasted pecans. A touch of butter or olive oil enhances the dish, while fresh parsley adds a pop of color and freshness. Perfect for holidays, dinner parties, or as a hearty weeknight side, this recipe is a delightful medley of textures and flavors that's both wholesome and elegant. Ready in under an hour, it pairs beautifully with roasted meats, poultry, or vibrant vegetable mains.
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Recipe Information
Ingredients
- 1 cup Wild rice
- 1 cup White rice (long-grain)
- 4 cups Water
- 1 teaspoon Salt
- 0.5 cup Dried cherries
- 0.5 cup Dried apricots (chopped)
- 0.5 cup Pecans (halved or roughly chopped)
- 2 tablespoons Butter or olive oil
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 0.25 teaspoon Black pepper
Instructions
Rinse the wild rice and white rice under cold water until the water runs clear. This helps remove excess starch.
In a medium saucepan, bring 2 cups of water and 1/2 teaspoon of salt to a boil. Add the wild rice, reduce the heat to low, cover, and simmer for about 35-40 minutes, or until the wild rice is tender and most of the grains have split open. Drain off any excess water.
While the wild rice is cooking, prepare the white rice. In another saucepan, bring the remaining 2 cups of water and 1/2 teaspoon of salt to a boil. Add the white rice, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is fluffy. Remove from heat and let it sit, covered, for 5 minutes.
In a large mixing bowl, combine the cooked wild rice and white rice. Fluff together gently with a fork to blend the two varieties.
In a small skillet, melt the butter or heat the olive oil over medium heat. Add the pecans and toast for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat.
Add the toasted pecans, dried cherries, and chopped dried apricots to the rice mixture. Stir gently to incorporate.
Season the rice dish with black pepper and adjust salt to taste. Transfer to a serving dish.
Sprinkle the rice with chopped parsley for garnish and serve warm.
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 272.6 g | 99% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 74.8 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 199 mg | 15% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1756 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
