Wild Rice with Cherries and Hazelnuts
Featuring a nutty, chewy wild rice blend, sweet bursts of cherries, and the perfect crunch from toasted hazelnuts—this side dish is cozy, hearty, and just fancy enough to feel special without the fuss.
Hearty Winter Side Dish
Let’s talk about wild rice blends for a minute. They’re nutty, earthy, and full of texture, but they don’t take an hour to cook like pure wild rice (which we love—but sometimes we just need dinner faster).
This recipe is basically a wild rice pilaf, which is just a fancy way of saying rice cooked in a flavorful broth with mix-ins like herbs, nuts, and dried fruits.
Here, the wild rice blend gets cozy with sweet dried cherries, buttery shallots, savory thyme, and crunchy toasted hazelnuts to create a side dish that’s equal parts rustic and refined.
It’s one of those dishes that feels right at home next to roasted chicken or turkey, but it’s just as happy being the star of a vegetarian spread.
Bonus points: it’s easy enough for a weeknight but fancy enough for your holiday table. Think warm, cozy vibes with a little seasonal sparkle—because that’s what we’re all about, right?
This recipe is adapted from the Junior League of Seattle’s cookbook Simply Classic, a favorite collection of recipes celebrating timeless flavors and local ingredients.
Complete the Menu: Serve this wild rice with cherries with creamy cider chicken with apples, hot honey roasted carrots, and prosciutto-wrapped dates for a cozy winter dinner!
And for more hearty side dish ideas check out our recipes for truffle mashed potatoes and crispy roasted sweet potatoes!
So, Is This Really a Wild Rice Recipe?
Okay, let’s be real: this recipe uses a wild rice blend—not 100% wild rice. Why? Because blends are easier to find, quicker to cook, and just as delicious.
Pure wild rice is bold and earthy, but it can take up to an hour to cook. A blend gives you the same nutty, chewy vibe but balances it out with milder rice varieties like brown or white, cutting the cook time to 20-30 minutes.
Blends play nicely with other ingredients, letting the cherries, hazelnuts, and fresh thyme really shine here without overpowering the dish. If you love pure wild rice, go for it—just plan for extra time and stock. Either way, this dish is all about cozy, nutty, sweet-and-savory goodness. 🖤
Ingredient Notes
Wild Rice Blend: A wild rice blend is milder and more approachable than pure wild rice, which can be quite bold and earthy. Blends generally combine the chewier wild rice with softer, more neutral varieties like white, brown, or red rice, creating a balanced texture and flavor. It also cooks a bit faster, which is always a plus.
Unsalted Butter: Butter brings richness to the dish and lets the savory and sweet flavors shine. Use unsalted so you can control the saltiness.
Shallots: Add a delicate, slightly sweet onion flavor that forms the savory base of the recipe. Finely chop them to ensure even cooking.
Chicken Stock: Infuses the rice with extra depth and richness compared to water. If you prefer a vegetarian option, use vegetable stock instead.
Dried Cherries: Their sweet and tangy flavor complements the nuttiness of the rice and hazelnuts. Look for naturally sweetened dried cherries unless you prefer them more on the tart side.
Hazelnuts: Toasted hazelnuts add a buttery crunch and a Pacific Northwest flair. Toast them lightly to enhance their flavor before chopping.
Fresh Thyme Leaves (or Dried): Fresh thyme brings a subtle earthiness and brightness to the dish. If using dried thyme, reduce the amount to avoid overpowering the flavors.
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight: Hazelnuts
Hazelnuts, also known as filberts, are a true gem of the Pacific Northwest, particularly thriving in Oregon’s Willamette Valley, which produces 99% of U.S. hazelnuts.
Local Harvest: The Pacific Northwest’s mild climate and rich soils create ideal conditions for hazelnut orchards. Harvested in late September, these nuts are integral to the region’s agricultural heritage.
Culinary Versatility: With their buttery texture and slightly sweet flavor, hazelnuts enhance both sweet and savory dishes. Incorporating locally sourced hazelnuts into this wild rice blend with cherries (another local favorite) adds a delightful crunch and a touch of regional authenticity to your table.
Step-By-Step Directions
1
Sauté Shallots
Melt butter in a saucepan, sauté the chopped shallots until soft and translucent.
2
Cook the Rice
Stir in wild rice, add chicken stock, and simmer covered for 40-45 minutes until tender.
3
Toast Hazelnuts
Toast hazelnuts in a skillet until fragrant, then rub off husks and chop.
4
Add Cherries
Stir the cherries into the rice during the last 5 minutes of cooking to soften.
5
Finish & Season
Mix in butter, thyme, and hazelnuts. Season with salt and pepper.
6
serve & ENJOY
Garnish with more hazelnuts (and parsley if you want a pop of color) and serve warm!
Pro Tips
- Rinse the Wild Rice Blend: Don’t skip rinsing! It removes excess starch and helps the rice cook evenly.
- Don’t Skip Toasting the Hazelnuts: Toasting really elevates their flavor and gives them a more pronounced crunch—totally worth the extra step!
- Adjust Stock as Needed: Keep an eye on the rice as it cooks. If it looks too dry before it’s tender, add an extra splash of warm stock or water.
- Soft Cherries = Perfect Timing: Add the cherries in the last 5 minutes of cooking so they plump and soften without becoming mushy.
- Make It Ahead: This dish reheats really well. Make it a day in advance and reheat on the stovetop with a splash of stock or water to revive it.
Perfect Pairings
This wild rice pilaf is a real peach of a side dish—perfect for both relaxed family dinners and festive celebrations like Thanksgiving and Christmas. Here are some ideas for what to eat with rice pilaf:
Serve with Roasted Meats: Pair it with Classic Roasted Boneless Turkey Breast with Gravy, Maple Bourbon Glazed Turkey Breast, or Pork Tenderloin with Apples and Onions for a comforting, hearty meal.
Add a Seasonal Sidekick: Try it with Maple Sriracha Brussels Sprouts, Simple Roasted Carrots and Cauliflower, or Mashed Acorn Squash to bring in even more autumnal flavors.
Start with Appetizers: Make it a feast by serving Prosciutto and Fig Flatbread or Truffled Deviled Eggs as an elegant appetizer.
Lighten Things Up with Salads: Add balance with a Roasted Carrot and Parsnip Salad or Autumn Apple Salad for a fresh, crisp contrast.
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Wild Rice with Cherries and Hazelnuts
Ingredients
- 1 ½ cups wild rice blend, rinsed
- 3 tablespoons unsalted butter, divided
- 2 shallots, finely chopped (about ½ cup)
- 2 ½ cups (20 oz) chicken stock
- ¾ cup dried cherries (I prefer the sweetened kind)
- ½ cup hazelnuts, plus more for garnish
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- kosher salt and freshly ground black pepper, to taste
- fresh parsley chopped, for garnish (optional)
Instructions
- Cook the Shallots: Heat 2 tablespoons of butter in a medium saucepan over medium heat. Add the chopped shallots and sauté for 4-5 minutes, stirring occasionally, until they’re soft, golden, and smell amazing.
- Add the Rice and Stock: Stir in the wild rice blend, making sure every grain gets a little buttery love. Pour in the chicken stock, bring it to a gentle boil, then reduce the heat to low. Cover and simmer for 40-45 minutes, until the rice is tender and most of the liquid is absorbed.
- Toast the Hazelnuts: While the rice is cooking, toast the hazelnuts in a dry skillet over medium heat for 8-10 minutes, shaking the pan occasionally, until they smell nutty and delicious. Let them cool slightly, then wrap them in a clean kitchen towel and rub off the husks. Roughly chop.
- Add the Cherries: About 35 minutes into cooking the rice, stir in the dried cherries. They’ll soften and plump up beautifully in the last few minutes.
- Finish It Off: Once the rice is done, turn off the heat and stir in the remaining tablespoon of butter, the thyme, and the toasted hazelnuts. Season to taste with salt and pepper.
- Serve and Enjoy: Scoop the rice into a serving dish, sprinkle with additional hazelnuts (and maybe a little parsley if you're feeling fancy), and serve warm. It’s cozy, it’s festive, and it’s going to steal the show.
Recipe Notes
Top Tips
- Rinse the wild rice blend to remove excess starch and ensure even cooking and the best texture.
- Toast hazelnuts for maximum flavor and crunch—don’t skip this step!
- Add the dried cherries in the last 5 minutes of cooking to keep them plump and juicy (but not mushy).
- Use fresh thyme for the best flavor, but dried thyme works in a pinch (just use less).
Leftovers and Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm on the stovetop or in the microwave with a splash of stock or water to prevent the rice from drying out.
- Freeze: Place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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