Wild Rice Cherry Peach Pilaf

I don't eat rice enough. When I have the choice between mashed potatoes and rice pilaf, I take potatoes every time. Yet, every time I make a pot of brown rice I ask myself, "Why don't I do this more often?" The tender, nuttiness, warm, starchy goodness is so comforting.

Rice usually fills that back corner of my pantry. That dark spot that is only discovered at the end of the month when everything you really want to eat has been eaten and you're left with . . . well . . . rice.

However, I've been hanging out with a couple gluten free gals lately and had to come up with some classic substitutes. Enter rice . . .

For a lunch date with little Nora's, rice and carrots stood in for peanut butter and jelly.

At an early Thanksgiving feast at church, wild rice pilaf was my sub for wheaty stuffing. This pilaf had to be special since it was for a special feast.

Already using dried cherries in the salad and peaches in the cobbler, I decided to combine both in the rice. Not only did I think it sounded good, but as I stood looking at my empty pot on the stove, the cherries and peaches were within arms reach. That's how a lot of my best (and sometimes worst) meals are born.

This one just happened to turn out great as evidenced from the multiple recipe requests from friends. So here it is . . .

WILD RICE CHERRY PEACH PILAF

Complete with fiber and protein, this rice dish is wonderful as a holiday sub for stuffing, next day lunch box, dinner, or side dish.

1 quart chicken stock (or vegetable stock or water)

1 quart water

6 cups wild rice mix (check to make sure there are no wheat berries or gluten no-no's in the mix)

1 1/2 cup celery, diced

1 cup peaches, diced

1 cup dried cherries

1 onion, diced

1/4 cup pecans, chopped and toasted

1/4 cup green onions, diced
2 cloves garlic, diced
3 tbsp sage, diced
3 tbsp olive oil

1. In a large pot, heat oil, add celery, onion, and garlic. Saute until onion is translucent and tender. Add sage, cherries, peaches, and about 1 tsp Kosher salt (optional). Saute for a minute or two more.
2. Add stock and water. Bring to boil. Add rice. Return to boil, cover, reduce heat to low and cook for about 30 to 40 minutes.
3. Fluff with fork, add salt to taste, and spoon into serving dish. Top with pecans and green onions.