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Total Time:
Prep Time: 10 min
Cook Time: 60 min

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Ingredients

For 4 Servings

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8 oz wild rice
2 1/3 cups water or 2 1/3 cups vegetable broth
2 tbsp butter
2 leeks, sliced (white & pale green parts)
4 oz shiitake mushrooms, fresh, sliced
1/4 cup hazelnuts, chopped and toasted
1/4 cup dried cranberries
1 (15 oz) can white kidney beans, rinsed and drained
salt & pepper

Directions

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1 In a medium saucepan, bring liquid to boil and stir in rice. Cover with lid, reduce heat to a fast simmer. Cook 45-60 minutes. Remove from heat. Let stand covered 10 minutes. Fluff with fork.
2 While rice is almost ready, use a separate pan to saute leeks in butter for 5 minutes. Add mushrooms, saute 2 more minutes.
3 Stir in nuts, cranberries and beans. Gently add cooked rice. Serve hot.

Directions

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1. In a medium saucepan, bring liquid to boil and stir in rice. Cover with lid, reduce heat to a fast simmer. Cook 45-60 minutes. Remove from heat. Let stand covered 10 minutes. Fluff with fork.

2. While rice is almost ready, use a separate pan to saute leeks in butter for 5 minutes. Add mushrooms, saute 2 more minutes.

3. Stir in nuts, cranberries and beans. Gently add cooked rice. Serve hot.

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