Many hands make for a deliciously shared meal
Adapted from Anna Wiebe
Toast the rice in a pan over medium heat with 1 tablespoon butter for 2–3 minutes. In a 5-quart pot, combine the rice with cold water to cover by 2 inches. Add 1 teaspoon of salt. Simmer, covered, until tender, 45 minutes to 1 hour.
Place the walnuts, brown sugar, the remaining tablespoon of butter and ½ teaspoon salt in a heavy-bottomed pan over medium heat. Stir frequently for 5 minutes, until the sugar is dissolved and the nuts are beginning to brown. Pour the mixture onto parchment paper and allow to cool.
Make the vinaigrette while the rice is simmering: Whisk together the cider, shallot, balsamic vinegar, Dijon mustard and garlic. Gradually whisk in the oil until emulsified.
Rinse cooked rice in a sieve under cold water; drain. Stir together the rice, vinaigrette, walnuts, parsley, dried cherries and feta cheese. Taste and add salt and pepper as desired. Serve at room temperature.
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