Wild Rice, Fresh Herb, and Cherry Dressing
Recipe and photo by Tami Ganeles Weiser
Prep Time: 20 minutes Cook Time: 1 hour 10 minutes
This nutty brown and wild rice dressing is overflowing with fresh, fragrant herbs, rich caramelized onions, and chewy dried cherries for a hearty and satisfying balance of savory and sweet. Great with turkey, chicken, duck, and beefsteak; even venison or goose.
2 tablespoons olive oil
1 shallot, minced (about 2 tablespoons)
1 large Spanish onion, thinly sliced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 cup Riesling wine
1 cup wild rice, rinsed (see Kitchen Tip)
1 cup brown rice, rinsed (see Kitchen Tip)
4 cups Roasted Vegetable Stock, or store-bought low-sodium vegetable broth
1 teaspoon minced fresh sage
1 teaspoon minced fresh thyme
½ teaspoon finely minced fresh rosemary
3 mild chicken or vegetarian sausages, optional
½ cup dried cherries, roughly chopped
½ cup candied walnuts or pecans
Zest of ¼ orange (about ½ teaspoon)
- Heat the oil in a large saucepan over medium-high heat until it shimmers. Add the shallot and cook, stirring, for about 1 minute, until translucent. Add the onion, salt, and pepper and stir to coat. Reduce the heat to medium-low and cook, stirring occasionally, for about 20 minutes, until softened and golden brown. Add the wine to deglaze the pan, stirring and scraping up any browned bits, cooking for about 3 minutes.
- Add the wild and brown rice and stock, increase the heat to high, cover, and bring to boil. Reduce the heat to a simmer, and add the sage, thyme, and rosemary. Cover and simmer for 45 minutes.
- While the rice is cooking, grill or pan-fry the sausages, if using, until golden brown. Let rest for 5 minutes, and cut into ½-inch dice. Add to the rice, along with the cherries, walnuts, and orange zest. Stir to combine. Continue cooking until the rice is tender and the liquid has been absorbed. Serve hot.
To rinse rice, pour it into a large, deep pot and add enough cold water to cover by 2 inches. Swirl the water around with your hand, until it is cloudy. Drain carefully through fine-mesh sieve, taking care not to lose any rice. Repeat the rinsing process a few times, until the water runs clear.