Wild Rice Pilaf With Leeks And Dried Pears
|Uncooked wild rice||6 Ounce (1 1/2 Cups)|
|Olive oil||6 Teaspoon|
|Chopped lean smoked ham||3⁄4 Cup (12 tbs) (1/2 Inch Pieces)|
|Chopped leeks||1 1⁄2 Cup (24 tbs), cleaned (White Part Only)|
|Chopped dried pears||1 Cup (16 tbs) (1/2 Inch Pieces)|
|Chicken broth/Vegetable broth||1 3⁄4 Cup (28 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
Rinse and drain rice.
Place in a medium saucepan, add 4 1/2 cups water and salt, and bring to a boil.
Reduce heat and simmer, covered, until rice is tender, but still slightly crunchy, about 40 to 50 minutes.
If all the water is not absorbed, drain off excess. (Rice may be refrigerated overnight.) In a large skillet over medium heat, heat olive oil until hot.
Add ham and saute for about 4 minutes or until golden.
Add leeks and pears and saute, stirring for 3 to 5 minutes until leeks are soft but not brown.
Stir in cooked rice, broth, and cream.
Bring to a boil, lower heat, and cook, uncovered, stirring occasionally, until thickened and most liquid has evaporated, about 7 minutes.
Season with salt to taste. (Pilaf may be refrigerated up to 2 days. Reheat on top of stove or covered in microwave.)