Harvest Wild Rice

A savory wild rice dish studded with leeks, dried cranberries and toasted pecans. You can prepare this one day ahead and reheat just before serving.


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


1/4 cup pecans, toasted

1/4 cup dried cranberries

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


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