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Categories:Viewed: 51 - Published at: 8 years ago
Ingredients
- 1 1/3 c. wild rice
- 2 lb. leeks, coarsely chopped (white part only)
- 3 1/2 c. or more chicken stock
- 1/2 tsp. dried thyme, crumbled
- 6 Tbsp. unsalted butter
- 1 c. diced, peeled carrots
- 2/3 c. converted white rice
- 1 tsp. salt
- 1/4 tsp. freshly ground pepper
Method
- Cook wild rice in a large amount of boiling water 10 minutes. Drain well.
- Melt butter in heavy large saucepan over medium heat. Add leeks and carrots and cook until beginning to soften, about 5 minutes.
- Mix in wild and converted rice. Add 3 1/2 cups stock, salt and thyme and bring to simmer.
- Reduce heat to low, cover and cook until liquid is absorbed and rice is tender, adding more stock if necessary, 30 to 35 minutes. Mix in pepper. Adjust seasoning. (Can be prepared 20 minutes ahead, covered and kept warm.)
- Makes 6 servings.
