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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
3 quarts cold water |
2 1/2 cups (14 ounces) wild rice |
salt |
1/4 cup dried currants |
1/4 cup hot water |
two 1 1/2-pound heads escarole, cored, leaves separated |
1/4 cup extra-virgin olive oil |
4 shallots, thinly sliced |
2 garlic cloves, minced |
1 tablespoon fresh lemon juice |
1/2 teaspoon finely grated lemon zest |
freshly ground pepper |
Directions:
1. 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.
2. In a bowl, soak the currants in the hot water for 10 minutes. Drain.
3. 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.
4. 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.
5. Make Ahead: The recipe can be prepared through Step 3 and refrigerated overnight.
6. Notes: one serving Calories 224 kcal, Total Fat 6.3 gm, Saturated Fat 0.9 gm
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