Wild Rice with Cranberries & Leeks

Wild rice and brown rice are combined with water chestnuts, leeks, and mushrooms. Flatleaf parsley, dried cranberries and toasted nuts give added flavor and crunch to this side dish.

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Ingredients:

• 4 cups cooked wild rice
• 4 cups cooked brown rice
• 1 can sliced water chestnuts
• 4 Tbs. unsalted butter
• 3 leeks (white & light green parts only), thoroughly washed & sliced 1/4" thick
• 2 cloves garlic, minced
• 8 oz. sliced mushrooms
• 2 cups dried cranberries
• 2 cups lightly toasted pecans, almonds or walnuts
• 2 cups finely chopped flatleaf parsley
• 1 Tbs. ground black pepper (or to taste)
• 2 tsp. salt (or to taste)

Method

Combine wild rice, brown rice & water chestnuts. Mix well. Melt butter in a 12" saute pan and cook leeks and garlic over low heat until lightly caramelized. Add mushrooms and cook 3 minutes more. Toss this mixture into rice and add cranberries, pecans and parsley. Mix again. Season with salt and pepper to taste and serve.

Notes: If you cook the rice in beef or chicken broth, it will be more intensely seasoned and will not need much salt and pepper at the end. This rice is wonderful served with ham, and so it is a favorite Easter dish in our family.

Number of servings: 8-10

Submitted By: banahans
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