Ojibwe Harvest Wild Rice

Chef*Lee's Note:

I was intrigued to learn that wild rice is actually not rice but the seed of a marsh grass. It is expensive because it is beaten manually out of the grass and the harvest season is very short. I made this up with the best ingredients for special occasions. I hope you enjoy it!

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 10

• 1 cup pure wild rice
• 4 cups water
• ¼ cup Grand Marnier
• 2 tablespoons salted butter , softened
• 2 leeks , white parts only-chopped into fine slices

Directions:

1. Clean leeks of dirt.
2. Rinse rice in a strainer (a colander's holes are too big).
3. Place rice, water, and Grand Marnier in a heavy 3-quart saucepan then bring to a boil.
4. Reduce heat to a low boil; cover loosely and cook for 20 minutes, stirring occasionally.
5. After 20 minutes, add leeks and butter. Stir and bring back up to a boil.
6. Bring back to a low boil; covered loosely, for 35 more minutes, still stirring occasionally. (cook until the rice has puffed and most of the liquid has absorbed).
7. After the 35 minutes, remove from heat and fluff rice with a fork.
8. Cover tightly and let stand for 5 minutes.
9. Season with salt and pepper if desired then serve.