Wild Rice with Almonds
and Cherries
1 box (2 3/4 ounce) quick-cooking
wild rice (1 1/2 cups before cooking)
2/3 cup apple cider or unsweetened apple juice
1/4 teaspoon salt
1 tablespoon butter
1/4 cup slivered almonds
1/4 cup dried tart cherries
In a medium saucepan, bring cider, 2/3 cup water and salt to a
boil. Stir in wild rice, reduce heat to low and cover pan. Simmer for 5 minutes.
Remove pan from heat and drain excess liquid, if necessary.
Meanwhile in a medium skillet, melt the butter. Add almonds and cherries and stir. Cook gently for 5 minutes. Transfer wild rice to the skillet, stir and season to taste.
Makes 3 servings.