A hearty wild rice dish that is sweet and a little bit spicy with roasted persimmons, dried cranberries, and hot chili oil.
Core the persimmons and dice them into 1-inch cubes. Place them in a small bowl and toss them with hot chili oil. Spread the persimmons out on a baking sheet lined with parchment paper. Roast them at 400 degrees for about 30 minutes, or until soft and golden brown.
Meanwhile, prepare the rice. In a large stockpot, heat the one tablespoon of extra virgin olive oil over medium heat. Add the shallots and saute for 2 to 3 minutes, or until soft and translucent. Add the rice and stock (or water) and bring to a boil. Reduce the heat to a simmer, cover, and cook for 20 minutes (or according to package directions on your specific brand of rice).
Remove the rice from the heat and stir in roasted persimmons and dried cranberries. Plate the rice dish in your serving bowl. Garnish with herbs, if desired, and/or drizzle with a little bit of extra hot chili oil. Serve warm.