I bought myself a dehydrator a few weeks back, so I could start preserving fruit and vegetables from my garden. During the summertime, I usually get a large amount of tomatoes from my yard, but this year wasn’t the case because I think it was too cool at the coast for them to thrive. However, I had a huge volume of fresh figs towards the latter part of summer, and now my apple tree is loaded with amazing fruit, so I have been dehydrating them in batches. It got me thinking about how to utilize my dehydrated fruit, and how I can incorporate it into so many different recipes.
I just love dried apples to nosh on while I’m hanging around the kitchen and need a healthy snack, and incorporating them into a wild rice dish adds a hint of sweetness and really perks up those earthy grains. Fruit and nuts are like brothers and sisters, they’re total opposites in some ways, but compliment each other so nicely in others, and adding hazelnuts along with dried apples to wild rice, makes the dish complete.
Wild rice is one of those things that most people only enjoy around the holidays, but I think it makes a great side dish or meal, if you’re a vegetarian, any time of the year. It’s different than regular white or brown rice, because the rice is hardier with a chew that’s indescribably good. The rice cooks up in half the time in my instant pot and turns out perfectly steamed. I served it with a piece of sautéed fish, but it would go nicely with chicken, turkey or some roasted vegetables.
1 cup wild rice
1/2 cup brown rice
1 small onion, diced
1 clove garlic, minced
2 1/4 cups chicken or vegetable broth
1/2 cup orange juice
1 bay leaf
1/3 cup chopped dried apples
1/3 cup toasted hazelnuts, chopped
1/4 cup fresh parsley, optional
salt & pepper
olive oil for cooking
- Rinse rice in a strainer under cold water, set aside. Add 2 teaspoons olive oil and onion to instant pot and sauté for 2 minutes. Add garlic and rice, stir. Cook rice to toast slightly for 1 minute.
- Add broth, juice, bay leaf, 1 teaspoon salt and 1/4 teaspoon black pepper, stir. Place lid on pot and set to high pressure for 30 minutes.
- Remove pressure immediately and stir in dried apples. Turn off and press Sauté to reduce any additional liquid in bottom of rice, about 3 minutes.
- Add hazelnuts and stir. Spoon into a serving bowl and top with parsley, if desired. Enjoy!