This makes a great side to go with roasted meat or even a stew, but with bacon, nuts and fruits, this pilaf-like rice will do fine as a main course.  Serve it with sauteed greens or a big green salad. Danielle demoed this at Brookside January 22, 2014.

1 C wild rice
4-5 C low sodium chicken broth
4 slices bacon, coarsely chopped
¾ C dried sour cherries
½ C hazelnuts, toasted and roughly chopped
1 celery rib, diced
3 scallions, trimmed and chopped
2 T red wine vinegar
1-2 T olive oil
Sea salt and freshly ground pepper

Put the rice into a medium pot, cover with water and swish around with your hand to loosen any dirt particles. Drain and repeat process 2-3 times, until water is clear.
Drain well and return to pot, add stock and bring to a boil over high heat, then reduce heat and partially cover pot. Cook rice until grains are swollen and tender, 30-40 minutes.

While the rice is cooking, sauté the bacon pieces in a medium skillet over medium heat until crisp, about 5 minutes. Transfer bacon and 2 tablespoons of the rendered drippings to a large bowl. Add the cooked rice, mix well, add the dried cherries, hazelnuts, celery, scallions, vinegar and olive oil. Season to taste with salt and pepper. Garnish with chopped parsley. Serves 4-5.