Ingredients
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2 ½ cups water, divided
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½ cup wild rice
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¼ cup brown rice
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1 cup pitted and sliced cherries
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½ cup brown sugar
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¼ cup sliced almonds
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½ cup sliced celery
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⅓ cup fresh orange juice
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2 tablespoons red wine vinegar
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1 teaspoon grated orange zest
Directions
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Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered, about 5 minutes more.
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Meanwhile, bring remaining 1/2 water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 45 minutes.
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Combine cherries, brown sugar, and almonds in a large nonstick skillet; cook and stir over medium heat until brown sugar melts and cherries and almonds are coated, about 6 minutes. Stir in brown rice, wild rice, celery, orange juice, red wine vinegar, and orange zest; cook, stirring frequently, until heated through, about 5 minutes.
