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
- 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
- Soak wild rice in a bowl of water overnight. Rinse and place rice in a medium-sized pot with water or broth.
- 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.
- In a large bowl, combine remaining ingredients. Add rice and toss to coat.
- 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.