Harvest Wild Rice

Found this on the back of a package of wild rice I bought today. It sounds phenomenal, can't wait to try it this fall. The rice measurement is in ounces, but wild rice typically comes more or less 8oz. to a package. This would make a great stuffing or companion for roasted acorn squash.

• Ready In: 1 hr 10 mins
• 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

1. 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.
2. While rice is almost ready, use a separate pan to saute leeks in butter for 5 minutes. Add mushrooms, saute 2 more minutes.
3. Stir in nuts, cranberries and beans. Gently add cooked rice. Serve hot.