Wild Rice With Escarole

• 3 quarts cold water
• 2 1/2 cups (14 ounces) wild rice
• Salt
• 1/4 cup dried currants
• 1/4 cup hot water
• Two 1 1/2-pound heads escarole, cored, leaves separated
• 1/4 cup extra-virgin olive oil
• 4 shallots, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• Freshly ground pepper

1. In a large saucepan, bring the cold water to a boil. Add the wild rice and a large pinch of salt, cover and simmer until tender, about 30 minutes. Drain the rice.
2. In a bowl, soak the currants in the hot water for 10 minutes. Drain.
3. In a pot of boiling salted water, cook the escarole leaves until tender, about 4 minutes. Drain and let cool. Squeeze the escarole dry and coarsely chop it.
4. Heat the olive oil in a large enameled cast-iron casserole. Add the shallots and cook over low heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 3 minutes. Add the escarole and currants and cook over moderate heat, stirring, for 2 minutes. Add the wild rice and cook until warmed through. Stir in the lemon juice and zest and season with salt and pepper. Serve hot.
5. Make Ahead: The recipe can be prepared through Step 3 and refrigerated overnight.
6. Notes: one serving Calories 224 kcal, Total Fat 3 gm, Saturated Fat 9 gm

cold water, wild rice, salt, currants, hot water, extravirgin olive oil, shallots, garlic, lemon juice, lemon zest, freshly ground pepper

Taken from www.myrecipes.com/recipe/wild-rice-with-escarole (may not work)