Wild Rice and Bulgur with Braised Vegetables

• 2 quarts water
• 2 1/2 teaspoons salt
• 1 cup bulgur (cracked wheat)
• 1 cup wild rice
• 2 medium leeks (white and pale green parts only), cut into 1/4-inch dice
• 3 tablespoons unsalted butter
• 1 cup finely chopped onion (1 large)
• 1 cup diced (1/4 inch) carrots (about 2)
• 1 cup diced (1/4 inch) celery (about 2 ribs)

1. Bring 2 quarts water with 2 teaspoons salt to a boil in a 3-quart saucepan.
2. Put bulgur in a large bowl, then pour half of boiling water over it and soak, uncovered, until tender, about 1 hour.
3. Add wild rice to water remaining in pan and simmer, covered, until tender and grains are split open, 1 to 1 1/4 hours.
4. Drain bulgur and wild rice together in a large colander.
5. Wash leeks in a bowl of cold water, agitating leeks, then lift out and drain in a sieve.
6. Melt butter in a 3- to 4-quart wide heavy saucepan over moderately low heat.
7. Add leeks, onion, carrots, celery, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until tender, about 10 minutes.
8. Stir in rice and bulgur and cook, covered, stirring occasionally, until heated through, 5 to 10 minutes.
9. Season with salt and pepper.

water, salt, wild rice, leeks, unsalted butter, onion, carrots, celery

Taken from www.epicurious.com/recipes/food/views/wild-rice-and-bulgur-with-braised-vegetables-231371 (may not work)