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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Nutty and wonderful! Serves 8 as a main dish or 12 pre-dinner sized servings. Note: I use shiitake mushrooms, which are wonderful, and since they are large, I dice them. Ingredients:
2/3 cup raw wild rice |
2 cups water |
1/2 teaspoon salt |
2 medium leeks |
3 -4 large mushrooms |
1/2 cup butter |
1/2 cup flour |
2 quarts chicken broth |
1 cup light cream |
3 tablespoons dry sherry |
salt and pepper |
parsley, minced |
Directions:
1. Thoroughly wash rice and place in a heavy saucepan with water and salt. Bring to a boil and simmer, covered, until tender but not too soft; about 45 minutes. Fluff with a fork and simmer another 5 minutes, uncovered. Drain well.
2. Wash and trim leeks, leaving some of the green part. Chop leeks and mushrooms and saute in butter in a large saucepan until just tender; about 3 minutes. Stirring with a wooden spoon, sprinkle in flour and cook 1 minute. Slowly add chicken broth, blending well, and then rice. Stir with a whisk until thickened, then blend in cream and sherry. Remove from heat before it comes to a boil. Season with salt and pepper to taste.
3. Sprinkle each serving with minced parsley.
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