Bring 2 quarts water with 2 teaspoons salt to a boil in a 3-quart saucepan. Put bulgur in a large bowl, then pour half of boiling water over it and soak, uncovered, until tender, about 1 hour. Add wild rice to water remaining in pan and simmer, covered, until tender and grains are split open, 1 to 1 1/4 hours.
Drain bulgur and wild rice together in a large colander.
Wash leeks in a bowl of cold water, agitating leeks, then lift out and drain in a sieve.
Melt butter in a 3- to 4-quart wide heavy saucepan over moderately low heat. Add leeks, onion, carrots, celery, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until tender, about 10 minutes. Stir in rice and bulgur and cook, covered, stirring occasionally, until heated through, 5 to 10 minutes. Season with salt and pepper.
Cooks' note: Bulgur can be soaked and rice can be cooked 1 day ahead. Drain and cool, uncovered, then chill, covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	215.43 Kcal (902 kJ)
Calories from fat	42.59 Kcal
		% Daily Value*
Total Fat	4.73g	7%
Cholesterol	11.45mg	4%
Sodium	761.59mg	32%
Potassium	245.59mg	5%
Total Carbs	39.34g	13%
Sugars	2.69g	11%
Dietary Fiber	4.95g	20%
Protein	4.78g	10%
Vitamin C	5.3mg	9%
Vitamin A	0.2mg	7%
Iron	1.8mg	10%
Calcium	61.5mg	6%

Amount Per 100 g
Calories	60.64 Kcal (254 kJ)
Calories from fat	11.99 Kcal
		% Daily Value*
Total Fat	1.33g	7%
Cholesterol	3.22mg	4%
Sodium	214.36mg	32%
Potassium	69.12mg	5%
Total Carbs	11.07g	13%
Sugars	0.76g	11%
Dietary Fiber	1.39g	20%
Protein	1.34g	10%
Vitamin C	1.5mg	9%
Vitamin A	0.1mg	7%
Iron	0.5mg	10%
Calcium	17.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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