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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Found this on the back of a package of wild rice I bought today. It sounds phenomenal, can't wait to try it this fall. The rice measurement is in ounces, but wild rice typically comes more or less 8oz. to a package. This would make a great stuffing or companion for roasted acorn squash. Ingredients:
8 ounces wild rice |
2 1/3 cups water or 2 1/3 cups vegetable broth |
2 tablespoons butter |
2 leeks, sliced (white & pale green parts) |
4 ounces shiitake mushrooms, fresh, sliced |
1/4 cup hazelnuts, chopped and toasted |
1/4 cup dried cranberries |
1 (15 ounce) can white kidney beans, rinsed and drained |
salt & pepper |
Directions:
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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