Wild Rice with Cherry-Glazed Pork & Pistachios

This wild rice with cherry-glazed pork and pistachios is a beautifully balanced dish that combines savory, sweet, and nutty flavors in every bite.

Inspired by the original recipe, Wild Rice With Cranberries & Almonds, this version builds on those classic elements while introducing caramelized pork and a rich tart cherry glaze for added depth.

Umami Ginger Pork Rice Bowls

Dishes like Umami Ginger Pork Rice Bowls highlight how naturally pork and rice pair in bold, savory applications, while this recipe leans into a more harvest-style, sweet-savory balance.

Tender, caramelized pork is coated in a glossy cherry reduction and folded into a nutty blend of wild rice and Italian black rice, then finished with plump dried cherries, crunchy pistachios, and fresh herbs.

Cooking both rice varieties together in the Instant Pot creates a cohesive blend where each grain retains its structure while absorbing flavor evenly.

The wild rice contributes an earthy bite, while the Italian black rice adds a subtle aroma and deep color.

The result is a texturally balanced base that holds up well when mixed with glazed pork, cherries, and nuts—making it ideal for composed dishes like this.

Culinary Insight

Cooking pork with fruit is a time-tested technique that balances richness with acidity.

Hawaiian-Style Barbecued Soy Pork Chops With Pineapple Miso Sauce

While recipes like Hawaiian-Style Barbecued Soy Pork Chops With Pineapple Miso Sauce showcase tropical sweetness and umami, this dish takes a more rustic approach using tart cherries and brown sugar.

The combination of wild rice and Italian black rice adds both texture and depth to this dish. While wild rice provides an earthy, nutty foundation, Italian black rice—known as Riso Venere—introduces a slightly sweet, aromatic quality.

Riso Venere is a whole-grain rice cultivated in Italy’s Po Valley and Sardinia. Known for its striking natural black color, nutty flavor, and subtle aroma reminiscent of freshly baked bread, it is a hybrid of Asian and Italian rice varieties.

Naturally gluten-free and rich in antioxidants, it enhances both the nutritional value and visual appeal of the dish, making it especially well-suited for composed grain-based meals.

Ingredients For Wild Rice with Cherry-Glazed Pork & Pistachios

1 cup cooked wild rice (cooled or day-old preferred)

1 cup cooked Italian black rice (cooled or day-old preferred)

20 ounces (1.25 pounds) boneless pork loin chops (½-inch thick), diced

1 cup dried tart cherries (lightly rehydrated in tart-cherry juice)

1/3 cup shelled pistachios, toasted, roughly chopped

Aromatics & Seasoning

2 tablespoons butter

1/2 cup yellow onion, finely chopped

5 teaspoons brown sugar, divided

1 teaspoon orange zest

Salt and black pepper

Cherry Glaze

1/2 cup 100% tart cherry juice

2 teaspoons brown sugar

1 teaspoon butter (for finishing)

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Rice Preparation (Instant Pot Method)

For more details on pressure cooking techniques, see

Why We Use the Instant Pot Guide.

1/2 cup wild rice blend (purple, brown, black)

1/2 cup Italian black rice (Riso Venere)

1 1/2 cups chicken stock or water

Instructions:

Combine rice and chicken stock or water in the Instant Pot
Cook on High Pressure for 15 minutes
Allow 10 minutes natural release, then release remaining pressure
Fluff gently with a fork.

The results? Tender grains with a pleasant chew, not mushy.

How To Cook Wild Rice with Cherry-Glazed Pork & Pistachios

Dice pork into ½-inch cubes. Pat dry and season lightly with salt and pepper.

Soak dried cherries in tart cherry juice for 15–30 minutes, then drain.

Heat a large skillet over medium-high heat. Add 1 tablespoon neutral oil (grape seed or avocado) and sear diced pork in batches until browned.

Remove when just cooked through.

For another high-heat pork technique, see

Cashew Pork and Vegetable Stir-Fry, which uses similar caramelization principles.

Make the Cherry Glaze

In the same pan add cherry juice and 2 teaspoons brown sugar. Simmer until reduced by about half. Finish with 1 teaspoon butter.

Return pork briefly to coat, then remove and set aside.

Build the Flavor Base

Lower heat to medium. Using the same pan, add butter and sauté onion until soft and lightly golden. Add remaining brown sugar, orange zest and mix in till well combined.

Fold in cooked rice gently. Season with salt and pepper. Let sit briefly to develop texture.

Fold in rehydrated tart cherries, pistachios and cherry-glazed pork.

Garnish with pistachios, a light sprinkle of chopped cilantro or other herbs (dill, parsley, thyme), a few whole tart-cherries.

Serving Suggestions

This dish works beautifully as a standalone meal, but if you enjoy hearty, grain-based meals, collections like , Rediscover Comfort: 12 Flavorful Meals in a Bowl, offer similar satisfying combinations of protein, grains, and bold flavors.

Final Thoughts

This recipe is a perfect example of how thoughtful technique like searing in batches and glazing separately, can transform simple ingredients into something refined and memorable.

Wild Rice with Cherry-Glazed Pork & Pistachios

Culinary Insight