Wild rice w/blood oranges and leek rondels
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Long-grain wild rice |
| 2½ | cup | Chicken stock |
| 1 | medium | Bay leaf |
| 1 | tablespoon | Orange zest |
| 1 | Clove | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | Leeks, washed and trimmed | |
| 4 | Blood oranges, peeled | |
| 1 | tablespoon | Canola oil |
| 1 | teaspoon | Sugar |
Directions
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