1 cup long-grain wild rice
2 1/2 cup chicken stock
1 medium bay leaf
1 tablespoon orange zest
1/4 teaspoon salt
1/4 teaspoon pepper
2 leeks, washed and trimmed
4 blood oranges, peeled
1 tablespoon canola oil
1 teaspoon sugar
Place the rice in a fine sieve and pick over it. Rinse well under cold running water. Drain.
Bring the stock to a boil in a large, heavy saucepan. Add the rice, bay leaf, orange zest, clove, salt and pepper. Reduce to a simmer and cook, uncovered, for 45 min to 1 hour. Drain any extra cooking liquid. Cover and let stand 10 min.
Cut the leeks into crosswise rounds, about 1/16-inch thick. Segment the oranges over a bowl, reserving any juice that falls into the bowl.
Heat the oil in a large saute pan over medium-high heat. Add the leeks and saute for 2 min. Add the oranges and saute for 1 min more. Add any reserved orange juice and the sugar, stirring well. Let the mixture cool slightly, then fold into the wild rice and serve.
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