Wild rice w/blood oranges and leek rondels

Yield: 6 servings

Measure Ingredient
1 cup Long-grain wild rice
2½ cup Chicken stock
1 medium Bay leaf
1 tablespoon Orange zest
1 \N Clove
¼ teaspoon Salt
¼ teaspoon Pepper
2 \N Leeks, washed and trimmed
4 \N Blood oranges, peeled
1 tablespoon Canola oil
1 teaspoon Sugar

Place the rice in a fine sieve and pick over it. Rinse well under cold running water. Drain.

Bring the stock to a boil in a large, heavy saucepan. Add the rice, bay leaf, orange zest, clove, salt and pepper. Reduce to a simmer and cook, uncovered, for 45 min to 1 hour. Drain any extra cooking liquid. Cover and let stand 10 min.

Cut the leeks into crosswise rounds, about 1/16-inch thick. Segment the oranges over a bowl, reserving any juice that falls into the bowl.

Heat the oil in a large saute pan over medium-high heat. Add the leeks and saute for 2 min. Add the oranges and saute for 1 min more.

Add any reserved orange juice and the sugar, stirring well. Let the mixture cool slightly, then fold into the wild rice and serve.

Grains, Rice, and Beans

by Kevin Graham

ISBN 1-885183-08-9

pg 142

Submitted By DIANE LAZARUS On 11-25-95

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