If you’re bored with the usual brown rice sides, you’ll love sinking your fork into this warm wild rice and dried fruit salad. Wild rice is a healthy alternative to refined grains and offers a tasty array of vitamins and minerals as well as fiber and protein. This yummy vegan recipe is perfect to serve at the holidays but will quickly become a side dish you make throughout the year.

Wild Rice Stuffing with Dried Fruit and Nuts

Serves 6

Ingredients:

• 1 cup wild rice
• 2-1/2 cups water or vegetable broth
• 2 stalks celery, finely chopped
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons grated lemon zest
• 1 cup dried cherries, diced apricots, or cranberries*
• 1 cup dried currants*
• 1 cup toasted walnuts, coarsely chopped
• 3 tablespoons finely chopped parsley
• Salt and freshly ground black pepper to taste

Directions:

1. Soak wild rice in a bowl of water overnight. Rinse and place rice in a medium-sized pot with water or broth.
2. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45 minutes or until liquid is absorbed. Remove from heat and set aside.
3. In a large bowl, combine remaining ingredients. Add rice and toss to coat.
4. Serve immediately or let cool and refrigerate for up to 3 days. If making ahead, reheat rice salad on the stovetop or bake at 350 degrees F. in a covered casserole dish for 20 minutes.

*Cook’s note: For best results, soak dried fruit in hot water or warm juice for 15 minutes or more to rehydrate slightly and give the fruit a juicier, chewy texture.

More vegan holiday recipes!