Wild Rice and Bulgur with Braised Vegetables |
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Prep Time: 45 Minutes Cook Time: 75 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Ingredients:
2 quarts water |
2 1/2 teaspoons salt |
1 cup bulgur (cracked wheat) |
1 cup wild rice |
2 medium leeks (white and pale green parts only), cut into 1/4-inch dice |
3 tablespoons unsalted butter |
1 cup finely chopped onion (1 large) |
1 cup diced (1/4 inch) carrots (about 2) |
1 cup diced (1/4 inch) celery (about 2 ribs) |
Directions:
1. Bring 2 quarts water with 2 teaspoons salt to a boil in a 3-quart saucepan. Put bulgur in a large bowl, then pour half of boiling water over it and soak, uncovered, until tender, about 1 hour. Add wild rice to water remaining in pan and simmer, covered, until tender and grains are split open, 1 to 1 1/4 hours.
2. Drain bulgur and wild rice together in a large colander.
3. Wash leeks in a bowl of cold water, agitating leeks, then lift out and drain in a sieve.
4. Melt butter in a 3- to 4-quart wide heavy saucepan over moderately low heat. Add leeks, onion, carrots, celery, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until tender, about 10 minutes. Stir in rice and bulgur and cook, covered, stirring occasionally, until heated through, 5 to 10 minutes. Season with salt and pepper.
5. Cooks' note: Bulgur can be soaked and rice can be cooked 1 day ahead. Drain and cool, uncovered, then chill, covered.
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