Wild Rice, Pecans, Cherries and Goat Cheese

2 ½ cups wild rice
14 cup dried cherries, chopped
1 cup pecans, chopped
3 T shallots,,chopped
1 ½ T garlic, chopped
¼ cup fresh herbs (parsley, thyme, chives, your preference)
3T olive oil
2T aged sherry vinegar
¾ cup goat cheese, crumbled



1.
Cook wild rice in a large pot with water two inches above rice, simmer for 35-45 minutes until rice is tender and bloomed, strain and cool
2.
Combine all ingredients in a bowl and season with salt and pepper
3.
Best if allowed to sit for an hour or so. Flavors will combine ( could be done ahead)
4.
Place rice on plate with slices chicken, beef, pork (your preference).  Do not re-heat, room temperature is preferred.
5.
Accompany with a bed of sautéed spinach

The Pecan Store
www.pecanstore.com
1625 E. Sahuarita Rd.,
Sahuarita, Arizona 85629
1.800.327.3226, fax 520.629.0119