Wild Rice with Apples, Red Walnuts, and Sage Honey
This side dish pairs perfectly with a whole roasted chicken for a complete and hearty fall dinner. Serves 4
Ingredients
- 1 cup wild rice
- 2 cups water
- 1 apple , peeled, cored, and cut into 1/2-inch dice (I used a Braeburn apple)
- 1 cup red walnuts
- 3 tablespoons sage honey , plus additional for serving
- 3 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- In a large saucepan, bring the water to a boil. Add the rice, reduce the heat low enough to simmer and cover. Cook for 40-50 minutes. Remove from the heat. Transfer to a medium bowl and set aside.
- In a large cast-iron skillet over medium-high heat, add the walnuts and cook them until they are toasted, approximately 5-8 minutes, stirring. Remove from the heat. Transfer to a medium bowl.
- In a medium cast-iron skillet, heat 1 tablespoon olive oil over medium heat. Add the apples and cook, stirring, for 5-7 minutes, or until they are soft. Remove from the heat. Transfer to the bowl with the walnuts. Add the honey and 1 tablespoon of olive oil. Toss to combine. Transfer to the bowl with the rice. Add the additional 1 tablespoon of olive oil. Season with salt and pepper and toss to combine. Transfer the rice to a serving bowl. Serve immediately with additional honey, if desired.