Recipes Ingredients Pasta and Grains Rice Recipes Wild Rice with Dried Fruit and Nuts 3.3 (178) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 This wild rice side dish goes well with roasted chicken, turkey, or braised pork shoulder. Ingredients 4 scallions 1 tablespoon extra-virgin olive oil Coarse salt and ground pepper 1 ¼ cup wild rice or wild rice blend (any seasoning packet discarded) 2 tablespoons red-wine vinegar ½ cup dried cherries or cranberries ½ cup pecans, toasted and chopped Directions Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions. Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature. Cook's Notes Prepare this a day ahead and refrigerate it. Bring to room temperature for serving. Rate it Print