HOLIDAY--Harvest Wild Rice

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* Exported from MasterCook *

 

Harvest Wild Rice

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Beans & Rice Thanksgiving/Christmas

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups vegetable or imitation chicken broth

3 cups water

1/2 pound dried flageolets or Great Northern beans -- picked over

3/4 cup wild rice (about 4 ounces)

2 large leeks -- white and pale

green parts only

2 tablespoons unsalted butter

1/4 pound fresh shiitake mushrooms -- sliced thin

1/4 cup hazelnuts -- toasted and skinned

and chopped coarse

1/4 cup dried cranberries

 

In a large saucepan simmer broth, water, and beans, covered, 45 minutes. Stir in

wild rice and simmer, covered, 45 minutes, or until beans and rice are tender.

Drain rice mixture and return to pan.

 

Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating

occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain

in

a colander. In a non-stick skillet sauté leeks in butter over moderately high

heat,

stirring occasionally, until almost tender, about 5 minutes. Add mushrooms with

salt to taste and cook, stirring occasionally, 2 minutes, or until vegetables

are

tender. Stir leek mixture into rice mixture. Rice mixture may be made up to this

point 1 day ahead and chilled, covered. Reheat mixture, adding water to prevent

it from sticking to skillet, before proceeding.

 

Stir hazelnuts and cranberries into rice mixture and serve warm.

 

Serves 4

 

Gourmet

November 1994

 

 

 

 

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Per Serving (excluding unknown items): 534 Calories; 45g Fat (72.7% calories

from fat); 7g Protein; 31g Carbohydrate; 5g Dietary Fiber; 62mg Cholesterol;

61mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 5 Vegetable; 0 Fruit;

8 1/2 Fat.

 

NOTES : NOTES:

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0