Thursday, May 12, 2005

Wild Rice with Pears, Pistachios and Cranberries

Wild Rice with Pears, Pistachios and Cranberries (Adapted from Real Food)

2/3 cup dry wild rice, rinsed
4 cups water
1/2 teaspoon salt
3 tablespoons unsalted butter, divided
2 leeks, trimmed and thinly sliced
2 pears, cored, quartered and thinly sliced crosswise
1 tablespoon brandy
1/4 cup dried cranberries
1/3 cup coarsely chopped pistachios

In a medium saucepan, add rice, water and salt. Bring to a boil, reduce heat and simmer, uncovered, until the rice is tender - about 40 to 55 minutes.

Meanwhile, in a medium skillet, melt 2 tablespoons butter over medium. Add leeks - sauté until tender, about 8 to 10 minutes. Scoop the leeks into a medium bowl and set aside.

Add remaining butter to the skillet - add pears and increase heat to medium-high. Sauté for 1 minute, stirring often. Stir in brandy and cook until the liquid has evaporated - add to the leeks.

Once the rice is tender, drain off any excess liquid - add to the bowl with the leek mixture. Add pistachios and gently toss well to combine - seasons to taste with fresh ground black pepper and salt.

Makes about 4 to 6 servings.

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