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.