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Wild Rice with Dried Fruit

Wild Rice with Dried Fruit

Rather than browning the rice in butter, cook it like pasta, in plenty of water, then drain it. Sweat the leeks in a tiny amount of butter, then toss everything together. Studded with dried fruits and leeks, this dish boasts the mosaic look and texture of a classic pilaf.

http://www.marthastewart.com/131527/wild-rice-dried-fruit
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  • Yield Serves 4

Ingredients

    • 4 ounces wild rice (1/2 cup plus 2 tablespoons)
    • Kosher salt and freshly ground black pepper
    • 1 teaspoon extra-virgin olive oil
    • 1 small leek, trimmed, well washed, and cut into 1/4-inch rounds (about 2/3 cup)
    • 6 tablespoons <u>Chicken Stock</u>, or low-sodium canned
    • 1/3 cup dried cranberries
    • 1/4 cup chopped dried pears

Directions

  1. In a 2-quart pot of boiling salted water, add the rice and cook until the grains begin to puff and break open, about 40 minutes to 1 hour. Drain and refresh in cold water. Season with salt and pepper.
  2. Heat the oil in a 2-quart saucepan. Add the leek and cook for 1 minute. Add 3 tablespoons of the stock, the cranberries, and pears and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the rice and remaining stock, raise the heat to high, and cook, stirring, 1 to 2 minutes. Season with salt and pepper and serve.

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