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
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.
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.