Wild Rice with Cherries and Hazelnuts

From Mollie Katzen's Sunlight Café
Preparation time: 1 1/4 hours (2 minutes of work)
Yield: 3 or 4 servings

This simple preparation is designed as a hot breakfast cereal, but you can also serve it as a side dish for dinner. Just leave off the milk or cream.

  • Hazelnuts are also known as filberts.
  • Dried cranberries can substitute for the cherries.

1 cup wild rice
2 1/2 cups water
1/4 teaspoon salt
Brown sugar or pure maple syrup to taste
1/2 dried cherries
1/2 cup chopped hazelnuts, lightly toasted
Milk, soy milk, or cream
  1. Place the wild rice, water, and salt in a medium-sized saucepan and bring to a boil over medium heat. When it reaches a boil, cover the pot, and lower the heat to the slowest possible simmer. Cook for 1 1/4 hours, or until all the water is absorbed and the rice is tender and has "butterflied" or burst open. (If the grain has become tender, but there is still water left, drain it off.)
  2. Remove from the heat, and stir in the sugar or maple syrup and the cherries.
  3. Serve hot, topped with chopped hazelnuts and the milk of your choice.
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