WW Points: 3
3 cups water
1 1/2 cups wild rice
3 1/4 cups defatted chicken broth
1 tablespoon olive oil
3 leeks -- chopped
1 1/2 cups sliced mushrooms
1/4 teaspoon freshly-ground black pepper
In a large saucepan, combine the water and rice. Bring to a boil over high heat. Cover, remove from the heat and let stand
for 20 minutes. Drain well and return to the pan. Add 3 cups of the broth. Bring to a boil over medium-high heat. Stir,
cover, reduce the heat and simmer for 25 minutes, or until the rice is just tender and the liquid has been absorbed.
While the rice is cooking, warm the oil in a large nonstick skillet over medium heat. Add the leeks and saute for 3 minutes.
Add the mushrooms; saute for 3 minutes. Add the pepper and remaining 1/4 cup broth. Cover and simmer for 5 minutes. Set
aside until the rice is ready.
Add the rice to the pan and mix well.
This recipe yields 8 servings.
Comments: This hearty dish is a perfect complement for all types of game, meat or fowl. Be sure to clean the leeks well,
because they often have dirt between the layers. Trim off the green tops and tough outer leaves. Halve them lengthwise,
slice and place in a strainer. Rinse well with cold water to remove any dirt.
When purchasing wild rice, look for whole grains rather than broken pieces. Wild rice is often gritty, so it needs to be
rinsed well with cold water.
Calories: 164; Fat: 2.7 grams (14% of calories); Cholesterol: 0 milligrams; Sodium: 218 milligrams; Fiber (grams) 2.9.
Source: Prevention's Recipe Archive, provided by http://www.madsrecipes.com/