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1 1/4 cups mixed long-grain and wild rice
2 cups water
284-mL can undiluted chicken broth
1/2 tsp salt
3 leeks
1/2 cup dried sliced wild mushrooms
2 tbsp butter
2 garlic cloves, minced
1/4 cup water or dry sherry
Place rice in a large saucepan. Stir in water, broth and salt. Set over high heat. Partially cover and bring to a boil. Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 30 to 35 minutes.
Meanwhile, cut root ends and dark green parts from leeks and discard. Cut leeks in half lengthwise. Fan out white part of leeks and rinse under cold water to remove grit. Slice thickly. Rinse mushrooms with cold water to remove any grit. Slice large pieces into strips. Melt butter in a large frying pan over medium. Add leeks and garlic. Stir often until they start to soften, 4 minutes. Add mushrooms and sherry. Stir often until sherry is absorbed, 3 to 4 minutes. When rice is tender, stir in leek mixture.
Calories 146, Protein 4.3g, Carbohydrates 24g, Fat 3.2g, Fibre 1.3g, Sodium 363mg.
Wild rice (which is not, in fact, rice but a type of grass) is nutty, earthy-tasting and expensive. So we used a packaged mix (about three parts long-grain rice to one part wild rice) that cuts down on costs and cooking time while retaining enough character to make it a worthy companion to our duck.
We used Dainty Long & Wild Rice (450 g/$2.19), sold in the rice section of many supermarkets. If you can't find it, head to the nearest bulk food store and make your own blend.
Using amounts above, sauté leeks, garlic, mushrooms and rice in butter, then add water, broth and sherry. Cover and bring to a boil. Reduce heat to low and simmer gently until rice is tender and liquid is absorbed, 30 to 35 minutes. Fluff with a fork just before serving.