• 1/2 C. pecans, walnuts, almonds, pistachios, or cashews
• 1 1/2 C. wild rice
• 3 Tbs. unsalted butter
• 1 small onion, minced
• 2 1/4 C. water
• 2 1/4 C. vegetable stock
• 3/4 tsp. salt, plus more to taste
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/8 tsp. freshly grated nutmeg
• 1/8 tsp. freshly ground black pepper, plus more to taste
• 1/2 C. dried apricot halves, coarsely chopped
• 1/4 C. golden raisins
• 1/4 C. dried cranberries
• 1/4 C. dried pitted cherries

Preheat oven to 375 degrees. Spread nuts in a single layer on a baking sheet and toast until fragrant and lightly browned, around 6 minutes. Remove, chop coarsely, and reserve. Rinse wild rice and set aside. Melt butter in a good-sized saucepan over medium heat and add onion. Sauté, stirring occasionally, about 10 minutes or until softened. Add wild rice, water, stock, salt, spices, and pepper. Bring to a boil, then cover, reduce heat to low and simmer without stirring until the rice has absorbed nearly all the liquid, around 45 minutes.

Add apricots, raisins, cranberries, and cherries. Stir to mix well, then cover again and continue cooking until rice is tender and all the liquid is absorbed, around 10 minutes (more if needed). Add nuts and toss to mix. Add salt and pepper to taste, transfer to a serving dish, and serve immediately.

Yield: 6 servings