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Wild Rice Salad with Dried Cherries and Parsley

Photo: Becky Luigart-Stayner; Styling: Lydia Pursell

Hands on time 10 mins
Total time 25 mins

Makes 6 servings

This grain salad tastes equally delicious when served warm or at room temperature. If serving at room temperature, let rice cool completely before adding the parsley and cherries.


  • 1/4 cup unsalted butter
  • 1 cup chopped onion
  • 3/4 cup chopped carrot
  • 2 cups royal blend wild rice mix (such as Rice Select)
  • 1/2 cup almonds, chopped
  • 2 1/4 cups unsalted chicken stock
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 (5-ounce) package dried sweet cherries, chopped

How to Make It

  1. Melt butter in a large skillet over medium-high heat. Add onion and carrot; sauté 4 minutes or until onion begins to brown. Stir in rice and almonds; sauté 3 minutes. Add stock, salt, and pepper; bring to a boil.

  2. Cover, reduce heat to low, and cook 16 minutes or until liquid is absorbed and rice is tender. Remove from heat; stir in parsley and cherries.