Ingredients
2 cups chicken broth
2 cups water
1 cup wild rice
2 medium leeks, white and pale green parts only
2 tablespoons butter
1/4 pound portabella mushrooms, coarsely chopped
1 tablespoon GOLDEN BLOSSOM HONEY
1/4 cup pecans, toasted
1/4 cup dried cranberries
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Bring chicken broth and water to a boil in a medium saucepan. Stir in wild rice, cover and simmer 45 minutes stirring occasionally. Drain rice and set aside.
Cut leeks into 1/2-inch slices. Cover with water and stir to remove dirt trapped between the leaves. Drain. Melt butter in a non-stick skillet and saute leeks until almost tender. Add mushrooms and cook until vegetables are tender, about 4 minutes. Stir in honey. Stir leeks into rice. You may now chill rice until ready to serve; or add pecans and cranberries now and serve.
If chilled, reheat rice before serving and toss in pecans and cranberries.
Serves: 4
Cut leeks into 1/2-inch slices. Cover with water and stir to remove dirt trapped between the leaves. Drain. Melt butter in a non-stick skillet and saute leeks until almost tender. Add mushrooms and cook until vegetables are tender, about 4 minutes. Stir in honey. Stir leeks into rice. You may now chill rice until ready to serve; or add pecans and cranberries now and serve.
If chilled, reheat rice before serving and toss in pecans and cranberries.
Serves: 4
