1 1⁄2 cups wild rice
2 cups water
2 1⁄4 cups vegetable stock
1⁄2 tablespoon unsalted butter
2⁄3 cup chopped pecans
3⁄4 cup finely chopped fresh parsley
2 garlic cloves, peeled and minced (about 1 teaspoon)
1 cup dried cherries
2–3 tablespoons chili oil
1 teaspoon coarse salt
Large pinch ground black pepper
Recipe courtesy of Nicole Taylor, excerpted from her cookbook The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen [2]. Photography by Noah Fecks. Reprinted with permission from The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen by Nicole A. Taylor, The Countryman Press 2015
Links
[1] https://oldwayspt.org/grain/wild-rice
[2] http://www.amazon.com/The-Up-South-Cookbook-Brooklyn/dp/1581573014