Harvest wild rice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Chicken broth |
| 3 | cups | Water |
| ½ | pounds | Dried flageolets* or Great Northern beans; picked over |
| ¾ | cup | Wild rice; (about 4 ounces) |
| 2 | larges | Leeks; white and pale |
| ; green parts only | ||
| 2 | tablespoons | Unsalted butter |
| ¼ | pounds | Fresh shiitake mushrooms; sliced thin |
| ¼ | cup | Hazelnuts; toasted and skinned |
| ; and chopped coarse | ||
| ¼ | cup | Dried cranberries* |
Directions
*available at specialty foods shops In a large saucepan simmer broth, water, and beans, covered, 45 minutes.
Stir in wild rice and simmer, covered, 45 minutes, or until beans and rice are tender. Drain rice mixture and return to pan.
Cut leeks crosswise into ½-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander. In a non-stick skillet saute leeks in butter over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add mushrooms with salt to taste and cook, stirring occasionally, 2 minutes, or until vegetables are tender. Stir leek mixture into rice mixture. Rice mixture may be made up to this point 1 day ahead and chilled, covered. Reheat mixture, adding water to prevent it from sticking to skillet, before proceeding.
Stir hazelnuts and cranberries into rice mixture and serve warm.
Serves 4.
Gourmet November 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.