This dish could be used either as an accompaniment or as a stuffing for poultry, boned lamb or Cornish hens. Use firm, ripe pears.



2 tablespoons butter

3/4 cup wild rice

1/3 cup minced red onion

1/2 celery stalk, diced

1 cup chicken stock, preferably homemade



1 tablespoon butter

1 large or 2 small pears, peeled and cut in 1/4-inch dice

1 cup toasted pistachio nuts, coarsely chopped

1 tablespoon lemon juice

1 1/2 tablespoons fresh thyme leaves, chopped, or 1/2  teaspoon dried thyme leaves

1 tablespoon chopped fresh mint leaves


Cracked white pepper


Heat 2 tablespoons butter in a 2-quart saucepan over medium heat. Add the rice, red onion and celery and sauté until the onion is soft, about 5 minutes. Stir in the chicken broth and 1 cup water, cover and simmer until all but about 1/2 cup of the liquid has been absorbed and the rice is tender, 40 to 45 minutes. Heat 1 tablespoon butter in a small skillet over medium heat. Add the pears, nuts, lemon juice, thyme and mint. Cook until the pears are tender, about 5 minutes. Stir the pear-nut mixture into the rice and cook over low heat an additional 5 to 6 minutes to combine the flavors. Season to taste with salt and pepper.


6 servings