Whole grains have firmly established a prominent place in today’s overall diet, and are continuing to grow in acceptance and popularity. Once a taste for them has been acquired, less textured, more refined grains often have less appeal. Years ago when I first sampled wild rice I was not at all eager to have it again. Last night when it was served for dinner, I immediately wanted a second helping.

During this time of Lent, when many people choose to eat less meat, and have simpler meals, it can be a good time to introduce more grains into the menu such as this flavorful combination of wild rice with mushrooms and leeks.

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Wild Rice with Mushrooms and Leeks

SERVINGS 8people CHANGE SERVING SIZE people

COOK TIME 1.5hrs

PREP TIME 15mins

READY IN 1 hrs45 mins

Ingredients

• 3 Tbsp unsalted butter divided
• 1/2 cup yellow onion chopped
• kosher salt
• 2 cups wild rice (10 to 12 ounces)
• 1/4 cup scallion(s) finely chopped, white and green parts (2 scallions)
• 1 and 1/2 tsp fresh ground pepper
• 1 pint mushroom(s) fresh
• 4 leek(s) medium
• 1/2 cup white wine

Instructions

1. Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent.
2. Add 5 cups of water, 2 teaspoons of salt, and the wild rice.
3. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
4. Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper.
5. Slice mushrooms, cut up leeks to similar size as mushrooms.
6. Sauté both in just enough olive oil to brown.
7. Stir into rice. Add wine and heat all together till hot.
8. Taste for seasonings and serve hot.