| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
November 19 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Chicken broth |
| 3 |
c |
Water |
| 1/2 |
lb |
Dried flageolets* or Great Northern beans; picked over |
| 3/4 |
c |
Wild rice; (about 4 ounces) |
| 2 |
lg |
Leeks; white and pale |
|
|
; green parts only |
| 2 |
tb |
Unsalted butter |
| 1/4 |
lb |
Fresh shiitake mushrooms; sliced thin |
| 1/4 |
c |
Hazelnuts; toasted and skinned |
|
|
; and chopped coarse |
| 1/4 |
c |
Dried cranberries* |
INSTRUCTIONS
*available at specialty foods shops
In a large saucepan simmer broth, water, and beans, covered, 45 minutes.
Stir in wild rice and simmer, covered, 45 minutes, or until beans and rice
are tender. Drain rice mixture and return to pan.
Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water,
agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of
water and drain in a colander. In a non-stick skillet saute leeks in butter
over moderately high heat, stirring occasionally, until almost tender,
about 5 minutes. Add mushrooms with salt to taste and cook, stirring
occasionally, 2 minutes, or until vegetables are tender. Stir leek mixture
into rice mixture. Rice mixture may be made up to this point 1 day ahead
and chilled, covered. Reheat mixture, adding water to prevent it from
sticking to skillet, before proceeding.
Stir hazelnuts and cranberries into rice mixture and serve warm.
Serves 4.
Gourmet November 1994
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