makes four to six servings
1/2 cup pecans, chopped
4 scallions (green onions)
1 tablespoon olive oil
coarse sea salt
freshly ground black pepper
1 1/4 cup wild rice
2 tablespoons red-wine vinegar
2 tablespoons filtered water
1/2 cup dried cherries
1. In a heavy-bottomed skillet, toast the chopped pecans over medium heat. Toast for about five minutes, or until the pecans become fragrant. Shake continuously while toasting to prevent the nuts from scorching. Remove the toasted pecans from the skillet and set aside.
2. Thinly slice the scallions, separating the green parts from the white parts.
3. Heat the olive oil in a medium saucepan (that has a lid) over medium heat.
4. Add the scallion whites and saute until soft, about three minutes. Season with salt and pepper.
5. Add the wild rice and cook according to the manufacturer's instructions.
6. In a separate saucepan, combine the vinegar, dried cherries, and 2 tablespoons of water. Bring the mixture to a boil over medium-high heat. Reduce the heat and continue to cook until the liquid is almost completely absorbed, about two to three minutes.
7. Transfer the dried cherry mixture to a bowl and stir in the cooked rice mixture, scallion greens, and chopped toasted pecans. Season with additional salt and pepper to taste.
8. Serve warm or room temperature.