Recipe for wild rice and cherry salad

This wild rice and cherry salad is a delicious and refreshing dish that can be enjoyed as a main course or served as a side dish with your favorite meat or vegetarian alternative. The combination of wild rice, brown rice, sour cherries, and slivered almonds creates a delightful blend of flavors and textures.

Ingredients :

  • 2 ½ cups of water, divided

    ½ cup wild rice

    ¼ cup brown rice

    1 cup thawed and drained sour cherries

    ½ cup brown sugar

    ¼ cup slivered almonds

    ½ cup sliced celery

    ⅓ cup fresh orange juice

    2 tablespoons red wine vinegar

    1 teaspoon grated orange zest

Directions :

  1. Bring 1/2 cup of water and brown rice to a boil in a medium-sized saucepan. Reduce the heat, cover, and simmer until the rice is tender and the liquid is absorbed, usually about 45 minutes.

    In a skillet, combine thawed and drained sour cherries, brown sugar, and slivered almonds. Cook over medium heat until the brown sugar melts, and the mixture becomes slightly caramelized.

    Add the cooked brown rice, wild rice, sliced celery, fresh orange juice, red wine vinegar, and grated orange zest to the skillet. Stir well to combine all the ingredients.

    Cook the mixture over medium heat until it is thoroughly heated, typically about 5 minutes.

    Remove the skillet from the heat and let the salad cool slightly before serving.

    This wild rice and cherry salad can be enjoyed warm, at room temperature, or chilled. Its vibrant flavors and contrasting textures make it a versatile dish that can be served on its own or as a side. The tartness of the sour cherries, the crunch of slivered almonds, and the freshness of orange juice create a harmonious combination that will delight your taste buds.

    Whether you're looking for a healthy and satisfying main dish or a flavorful side, this wild rice and cherry salad is a perfect choice. Its unique combination of ingredients and easy preparation make it a versatile and delicious addition to any meal.