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


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

golden blossom honey product