No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Wild Rice with Dried Fruit

Rather than browning the rice in butter, cook it like pasta, in plenty of water, then drain it. Sweat the leeks in a tiny amount of butter, then toss everything together. Studded with dried fruits and leeks, this dish boasts the mosaic look and texture of a classic pilaf.

  • Servings: 4
Wild Rice with Dried Fruit


  • 4 ounces wild rice (1/2 cup plus 2 tablespoons)
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon extra-virgin olive oil
  • 1 small leek, trimmed, well washed, and cut into 1/4-inch rounds (about 2/3 cup)
  • 6 tablespoons Chicken Stock, or low-sodium canned
  • 1/3 cup dried cranberries
  • 1/4 cup chopped dried pears


  1. In a 2-quart pot of boiling salted water, add the rice and cook until the grains begin to puff and break open, about 40 minutes to 1 hour. Drain and refresh in cold water. Season with salt and pepper.

  2. Heat the oil in a 2-quart saucepan. Add the leek and cook for 1 minute. Add 3 tablespoons of the stock, the cranberries, and pears and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the rice and remaining stock, raise the heat to high, and cook, stirring, 1 to 2 minutes. Season with salt and pepper and serve.

Related Topics