Wild Rice Pilaf With Leeks And Dried Pears Recipe
Ingredients
| Wild rice | 1 1/2 Cup (16 tbs), uncooked | |
| Salt | 3/4 Teaspoon | |
| Olive oil | 6 Teaspoon | |
| Lean smoked ham | 3/4 Cup (16 tbs), chopped | |
| 1 1/2 cups cleaned and chopped leeks, white part only | ||
| Chopped | 1 Cup (16 tbs), dried | |
| 1 3/4 cups chicken or vegetable broth | ||
| Heavy cream | 1/2 Cup (16 tbs) | |
Directions
Rinse and drain rice.
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.)
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.)
Chef
