Wild Rice and Cherry Salad
Serves 6-10 as a side dish.
For all of the ingredients, please use only those that are organic or pesticide free.
 
2 cups wild rice
8 cups purified water
2 cloves garlic, unpeeled
1 bay leaf
2 cups fresh cherries
  (Dried tart cherries can be substituted for fresh which makes this dish something that can be made year round. Use 1 1/4 cup of dried unsweetened cherries plumped in 1 cup of purified water for about an hour. Leave them whole. Reserve the soaking liquid to use with the dressing if needed. See photo below)
1/2 red onion, finely chopped (more if desired)
4 celery ribs, thinly sliced
2/3 cup unsalted pistachios, lightly roasted
1/3 cup fresh basil, chiffonade
2 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
 
Combine the wild rice, water, garlic, and bay leaf in a large sauce pan and set over medium high heat. Bring the water to a boil, reduce the heat to the lowest setting, cover with a lid and set a timer for 45 minutes.
When the rice is ready, the grains will have begun to open up. There may stil be quite a bit of water left in the pan. In my experience, that seems to depend on the variety of wild rice you are using. Some of them absorb more water than others, but most seem to take approximately 40-55 minutes to be ready.
Drain the rice of any remaining liquid in a colander and allow to cool to room temperature.
Use a cherry pitter to remove the pits from the cherries. If you do not own a pitter, this can be done by cutting the cherries in halves and removing the pits with a paring knife or your fingers. Slice them into quarters or coarsely chop. Put the cherries and their juices into a large mixing bowl.
Add the onion, celery, pistachios, basil, olive oil, vinegars, salt, and pepper to the cherries. Stir with a serving spoon to combine the flavors.
When the rice has cooled completely, add it to the cherry mixture. Mix the ingredients thoroughly. Take a bite and add oil, vinegar, salt, pepper, and perhaps more onion to your desired taste.
Serve at room temperature or cold.