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Wild Rice Persimmons Cranberries

Wild Rice with Spicy Roasted Persimmons and Cranberries

A hearty wild rice dish that is sweet and a little bit spicy with roasted persimmons, dried cranberries, and hot chili oil.

Course Side Dish
Cuisine American
Keyword dried cranberries, persimmons, wild rice
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 2 Fuyu persimmons, cored and diced
  • 1 tbsp Garcia de la Cruz hot chili olive oil
  • 1 tbsp regular extra virgin olive oil
  • 2 shallots, minced
  • 2 cups wild rice
  • 3 cups vegetable stock or water (or amount of liquid as specified in your wild rice recipe
  • 1/2 cup dried cranberries
  • rosemary or other herbs for garnish

Instructions

  1. 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.

  2. 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).

  3. 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.