Ingredients
2 cups wild rice
1 1/2 teaspoons coarse salt
2 tablespoons sugar
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
6 tablespoons olive oil
2 large shallots, thinly sliced (about 1 cup)
1 tablespoon minced garlic
1 piece (4 inches) peeled fresh ginger, very thinly sliced into rounds
2 cups dried sour cherries
1 cup fresh flat-leaf parsley leaves, some coarsely chopped, some left whole
Preparation
Stir together rice, 6 cups water, and 1 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover, and simmer until rice is tender and beginning to burst, about 45 minutes. Drain.
Stir sugar, lemon juice, and vinegar in a small bowl; set aside. Heat oil in a medium saucepan over medium-high heat. Add shallots, garlic, ginger, and remaining 1/2 teaspoon salt. Cook, stirring constantly, until shallots are translucent, about 3 minutes. Stir in cherries and 1/2 cup water. Cook until cherries are plump, about 10 minutes. Remove from heat, and stir in sugar mixture.
Stir together cherry mixture and rice in a large dish. Cover; let stand at least 1 hour (or refrigerate overnight). Just before serving, stir in parsley.
