Harvest Wild Rice
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 8 ounces wild rice
- 2 1⁄3 cups water or 2 1/3 cups vegetable broth
- 2 tablespoons butter
- 2 leeks, sliced (white & pale green parts)
- 4 ounces shiitake mushrooms, fresh, sliced
- 1⁄4 cup hazelnuts, chopped and toasted
- 1⁄4 cup dried cranberries
- 1 (15 ounce) can white kidney beans, rinsed and drained
- salt & pepper
directions
- In a medium saucepan, bring liquid to boil and stir in rice. Cover with lid, reduce heat to a fast simmer. Cook 45-60 minutes. Remove from heat. Let stand covered 10 minutes. Fluff with fork.
- While rice is almost ready, use a separate pan to saute leeks in butter for 5 minutes. Add mushrooms, saute 2 more minutes.
- Stir in nuts, cranberries and beans. Gently add cooked rice. Serve hot.
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RECIPE SUBMITTED BY
Valeria
Cheyenne
I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.