Wild And Brown Rice With Leeks, Asparagus And Corn

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Wild And Brown Rice With Leeks, Asparagus And Corn

 

1 1/2 tablespoons olive oil

2 cups sliced leeks, about 2 large

2 cups zucchini, diced

3 to 4 cloves garlic, minced

1/2 teaspoon turmeric

4 cups water

1 1/2 cups long grain brown rice

1/2 cup wild rice

2 medium carrots, diced

1 cup fresh or frozen green peas

2 ears corn, cut into 1 " sections

2 tablespoons minced fresh parsley or 1 tbsp. dried

1/2 teaspoon dried thyme

1/2 teaspoon pepper

1/2 teaspoon salt

12 stalks frozen or fresh asparagus, trimmed and peeled

 

Preheat oven to 375 degrees.

In a large cast iron skillet or Dutch oven, heat oil; add leeks, zucchini

and garlic.

Cook over medium heat about 7 minutes, stirring occasionally.

Add turmeric; cook 1 minute more.

Stir in water, brown rice, wild rice, carrots, peas, corn, parsley, thyme,

pepper and salt. Cover and bake 45 minutes.

Remove from oven and fluff with a fork.

Arrange asparagus over top, cover, and bake until liquid is absorbed, about

10 to 15 minutes.

Remove from oven; let stand 10 minutes.

Serve from skillet if desired.

Makes 4 to 6 servings.