Directions:
- In a large saucepan, bring the cold water to a boil. Add the wild rice and a large pinch of salt, cover and simmer until tender, about 30 minutes. Drain the rice.
- In a bowl, soak the currants in the hot water for 10 minutes. Drain.
- In a pot of boiling salted water, cook the escarole leaves until tender, about 4 minutes. Drain and let cool. Squeeze the escarole dry and coarsely chop it.
- Heat the olive oil in a large enameled cast-iron casserole. Add the shallots and cook over low heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 3 minutes. Add the escarole and currants and cook over moderate heat, stirring, for 2 minutes. Add the wild rice and cook until warmed through. Stir in the lemon juice and zest and season with salt and pepper. Serve hot.
- Make Ahead: The recipe can be prepared through Step 3 and refrigerated overnight.
- Notes: one serving Calories 224 kcal, Total Fat 6.3 gm, Saturated Fat 0.9 gm
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.9 Kcal (506 kJ) | ||
| Calories from fat | 53.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.99g | 9% | |
|---|---|---|---|
| Sodium | 11.67mg | 0% | |
| Potassium | 189.2mg | 4% | |
| Total Carbs | 16.05g | 5% | |
| Sugars | 5.98g | 24% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 2g | 4% | |
| Vitamin C | 4.5mg | 7% | |
| Iron | 0.8mg | 5% | |
| Calcium | 50.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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