from Karen C.
Greenlee - Atlanta, Georgia, USA
Recipe By : Gourmet, November 1994
Serving Size: 4
In a large saucepan simmer broth, water, and beans, covered, 45 minutes.
- 3 cups vegetable or imitation chicken broth
- 3 cups water
- 1/2 pound dried flageolets or Great Northern beans -- picked
- 3/4 cup wild rice (about 4 ounces)
- 2 large leeks -- white and pale green parts only
- 2 tablespoons unsalted butter
- 1/4 pound fresh shiitake mushrooms -- sliced thin
- 1/4 cup hazelnuts -- toasted and skinned and chopped coarse
- 1/4 cup dried cranberries
Stir in wild rice and simmer, covered, 45 minutes, or until beans
and rice are tender.
Drain rice mixture and return to pan.
Cut leeks crosswise into 1/2-inch slices and in a bowl soak in
water, agitating occasionally to dislodge any sand, 5 minutes.
Lift leeks out of water and drain in a colander.
In a non-stick skillet saute leeks in butter over moderately high
heat, stirring occasionally, until almost tender, about 5 minutes.
Add mushrooms with salt to taste and cook, stirring occasionally,
2 minutes, or until vegetables are tender.
Stir leek mixture into rice mixture.
Rice mixture may be made up to this point 1 day ahead and chilled,
covered. Reheat mixture, adding water to prevent it from sticking
to skillet, before proceeding.
Stir hazelnuts and cranberries into rice mixture and serve warm.