Harvest Wild Rice

• 8 ounces wild rice
• 2 13 cups water or 2 13 cups vegetable broth
• 2 tablespoons butter
• 2 leeks, sliced (white & pale green parts)
• 4 ounces shiitake mushrooms, fresh, sliced
• 14 cup hazelnuts, chopped and toasted
• 14 cup dried cranberries
• 1 (15 ounce) can white kidney beans, rinsed and drained
• salt & pepper

1. In a medium saucepan, bring liquid to boil and stir in rice.
2. Cover with lid, reduce heat to a fast simmer.
3. Cook 45-60 minutes.
4. Remove from heat.
5. Let stand covered 10 minutes.
6. Fluff with fork.
7. While rice is almost ready, use a separate pan to saute leeks in butter for 5 minutes.
8. Add mushrooms, saute 2 more minutes.
9. Stir in nuts, cranberries and beans.
10. Gently add cooked rice.
11. Serve hot.

wild rice, water, butter, leeks, shiitake mushrooms, hazelnuts, cranberries, white kidney beans, salt

Taken from www.food.com/recipe/harvest-wild-rice-434562 (may not work)