Wild Rice Pilaf

Ingredients

1/4 teaspoon	black pepper, or to taste
1 tablespoon	butter
2 tablespoon	chopped fresh parsley
1	clove garlic
1/2 cup	dried sour cherries or cranberries
1/4 cup	EACH diced celery and diced carrot
1/2 cup	finely chopped onion
1/2 cup	hazelnuts
1 2/3 cup	sodium reduced chicken stock
1 cup	wild rice

Spread hazelnuts on rimmed baking sheet; toast in 350F oven until golden and fragrant, about 12 mins. Transfer to tea towel; rub with towel to remove most of the skins. Let cool and chop. Set aside.
In saucepan, melt butter over medium heat; fry onion, garlic, carrot and celery, stirring occasionally, until softened, about 5 mins. ADd rice; cook, stirring, for 1 min.
Add stock and bring to boil. Reduce heat to low; cover and simmer until about 2 tbsp liquid remains and most of the rice is split open, about 50 mins.
Add cherries; let stand, covered, for 10 mins. Add hazelnuts, parsley and pepper, toss.

To make ahead: Let cool for 30 mins; refrigerate, uncovered, in air-tight container until cold. Cover and refrigerate for up to 2 days.

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