 |
Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
This is from an October 1986 issue of Bon Appetit in a Carefree Party Menus section. It was served with Baked Filet of Salmon With Mustard-Glazed Cucumbers. Ingredients:
1 1/3 cups wild rice |
6 tablespoons unsalted butter (3/4 stick) |
2 lbs leeks, coarsely chopped (white part only) |
1 cup peeled diced carrot |
2/3 cup converted white rice (such as uncle ben's) |
3 1/2 cups chicken stock (or more) |
1 teaspoon salt |
1/2 teaspoon dried thyme, crumbled |
1/4 teaspoon fresh ground pepper |
Directions:
1. Cook wild rice in large amount of boiling water 10 minutes;drain well.
2. Melt butter in large saucepan over medium heat.
3. Add leeks and carrots and cook until beginning to soften, about 5 minutes.
4. Mix in wild and converted rice.
5. Add 3 1/2 cups stock,salt and thyme and bring to simmer.
6. Reduce heat to low, cover and cook until liquid is absorbed and rice is tender, adding more stock if necessary, 30 to 35 minutes.
7. Mix in pepper; adjust seasoning and serve.
8. (Can be prepared 20 minutes ahead. Cover and keep warm.).
|
|