- Recipes Home
- Interest Groups
Wild Rice Pilaf With Leeks And Dried Pears Recipe
|Uncooked wild rice||6 Ounce (1 1/2 Cups)|
|Olive oil||6 Teaspoon|
|Chopped lean smoked ham||3⁄4 Cup (12 tbs) (1/2 Inch Pieces)|
|Chopped leeks||1 1⁄2 Cup (24 tbs), cleaned (White Part Only)|
|Chopped dried pears||1 Cup (16 tbs) (1/2 Inch Pieces)|
|Chicken broth/Vegetable broth||1 3⁄4 Cup (28 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1966 Calories from Fat 839
% Daily Value*
Total Fat 96 g148.3%
Saturated Fat 38.5 g192.4%
Trans Fat 0 g
Cholesterol 259.7 mg
Sodium 4568.8 mg190.4%
Total Carbohydrates 230 g76.5%
Dietary Fiber 21.3 g85.4%
Sugars 81.1 g
Protein 62 g124.1%
Vitamin A 80.5% Vitamin C 41%
Calcium 23.2% Iron 48.4%
*Based on a 2000 Calorie diet
Place in a medium saucepan, add 4 1/2 cups water and salt, and bring to a boil.
Reduce heat and simmer, covered, until rice is tender, but still slightly crunchy, about 40 to 50 minutes.
If all the water is not absorbed, drain off excess. (Rice may be refrigerated overnight.) In a large skillet over medium heat, heat olive oil until hot.
Add ham and saute for about 4 minutes or until golden.
Add leeks and pears and saute, stirring for 3 to 5 minutes until leeks are soft but not brown.
Stir in cooked rice, broth, and cream.
Bring to a boil, lower heat, and cook, uncovered, stirring occasionally, until thickened and most liquid has evaporated, about 7 minutes.
Season with salt to taste. (Pilaf may be refrigerated up to 2 days. Reheat on top of stove or covered in microwave.)