I had leftover wild rice (actually a grass!) and a bunch of sweet, slightly brusied plums from the Tompkin Square farmers' market. Here's what happened.
Lightly butter a pan. Throw in the cooked rice. Cut plums, add with pine nuts (or walnuts) and saute until warm and juicy. Keep stirring so rice doesn't stick. Remove from heat. Add a heaping spoonful of goat cheese. Stir. Serve. Admire the salty-sweet-savory-nutty flavor. Beg for more.
You can make this with any fruit, any nut, any cheese and any grain. This one just happened to become the most lovely of pinks.
