Wild Rice with Dried Cherries, Gruyere, and Madeira

In a medium saucepan, bring the rice and chicken broth to a boil. Cover, reduce the heat to low, and cook for 45 minutes, or until the rice has absorbed the liquid. Fluff with a fork and set aside.

Warm the olive oil over medium heat in a large skillet. Add the mushrooms, garlic, rosemary, 1 teaspoon salt, and ½ teaspoon pepper, and sauté until the mushrooms begin to soften, about 5 minutes. Stir in the spinach and cook another 4 to 5 minutes, until the spinach is wilted, and the mushrooms are soft. Transfer to a large bowl and stir in the cooked rice and gruyere. 

Add 1 tablespoon of the butter to the same skillet and melt it over medium heat. Add the shallots, cherries, and madeira, and cook, stirring with a wooden spoon and scraping the bottom of the pan, until the madeira reduces by half, about 3 to 5 minutes. Add the remaining tablespoon of butter and stir until it melts. Pour the shallots, cherries, and sauce into the bowl with the rice and vegetable mixture, and fold gently. Serve immediately, or cover and refrigerate for up to 1 day.