Ingredients
4 ounces wild rice (1/2 cup plus 2 tablespoons)
Kosher salt and freshly ground black pepper
1 teaspoon extra-virgin olive oil
1 small leek, trimmed, well washed, and cut into 1/4-inch rounds (about 2/3 cup)
6 tablespoons Chicken Stock, or low-sodium canned
1/3 cup dried cranberries
1/4 cup chopped dried pears
Preparation
In a 2-quart pot of boiling salted water, add the rice and cook until the grains begin to puff and break open, about 40 minutes to 1 hour. Drain and refresh in cold water. Season with salt and pepper.
Heat the oil in a 2-quart saucepan. Add the leek and cook for 1 minute. Add 3 tablespoons of the stock, the cranberries, and pears and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the rice and remaining stock, raise the heat to high, and cook, stirring, 1 to 2 minutes. Season with salt and pepper and serve.
