Wild Rice Stuffing with Prosciutto, Cherries, and Spiced Pecans

In a large, deep sauté pan, melt 2 tablespoons butter over medium-high heat. Add prosciutto slices to skillet. Reduce heat to medium and cook until prosciutto is darker in color and starts to become crispy. Remove from skillet and set aside.

In the same skillet add remaining 4 tablespoons of butter and onion. Cook over medium heat for 4–5 minutes until onion softens and is translucent. Add cumin seed to the pan as well as both types of rice. Stir, and cook for 2–3 minutes until the rice is toasted and fragrant.

Add chicken broth and orange zest to the pan. At this point you may want to add about 1/2 teaspoon of salt if your chicken broth isn’t salted. Bring to boil; reduce heat and cover. Let it simmer on medium-low for about 1 hour.

Meanwhile prepare pecans by placing them in a medium nonstick skillet with the syrup and the cayenne. Cook over medium heat until the syrup bubbles and eventually “disappears” and the nuts become sticky and toasted. Remove nuts from the pan and set aside with the prosciutto.

Check the rice. If there is a small amount of liquid remaining and the rice is mostly cooked, add the cherries and nuts to the skillet. Cook for 2–3 minutes, stirring occasionally until the rest of the liquid has cooked off and the cherries have plumped a bit.

Transfer rice mixture to a serving dish. Crumble the prosciutto and sprinkle the onions over the top. Serve.