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.
- 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
- 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.
- 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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