Wild Rice & Bulgar W/Braised Vegetables
This recipe is part of the Glazed Duck with Clementine Sauce menu from the January 2005 issue of Groumet Magazine.
WILD RICE AND BULGUR WITH BRAISED VEGETABLES - Serves 8
2 qt of water
2-1/2 tsp salt
1 cup bulgur (cracked wheat)
1 cup wild rice
2 medium links (white and pale green parts only, cut into 1/4 inch dice
3 Tbs butter
1 cup finely chopped onion (about 1 large)
1 cup diced carrots, about 2
1 cup diced celery, about 2 ribs
Bring 2 qts water to a boil with 2 tsp salt in 3 qt saucepan. Put bulgur in a large bowl then pour half the water over it and soak, uncovered for 1 hr. Add wild rice to water remaining in pan and simmer, covered, for 1-1/4 hours until grains are split open. Drain bultur and wild rice together in large colander. Wash leeks in a bowl of cold water, agitating leeks, then lift out and rain in a sieve. Melt butter in 3-4 qt wide heavy saucepan over moderately low heat. Add leeks, onion, carrots, celery and remaining 1/2 tsp salt and cook, stirring occasionally until tender, about 10 minutes. Stir in rice and bulgur and cook, ocvered stirring occasionally until heated through 5-10 minutes. Season with S&P. Bulgur and rice can be cooked day ahead and finsished day of dinner.