Wild Rice with Dried Fruit

This Native American-inspired dish is an excellent addition to the Thanksgiving table. It’s also low in fat and takes little time to prepare. Make it a day ahead and heat until it’s warm.

2 cups wild rice
6 cups water
1/2 cup pitted prunes
1/2 dried cherries or cranberries
1 cup chopped pecans
1/2 cup water
salt to taste

Cook wild rice according to package directions, or until ends break open like flowers, about one hour; drain.

Cut each prune in 8 pieces; add to wild rice with cherries and pecans. Add water and salt. Cover pan, cook mixture over low heat or in 300 degree oven 15 minutes. Stir before serving.