Wild Rice Pilaf

                          

                                                   Wild Rice Pilaf

Wild Rice: A nutrient-rich grain that has a robust, nutty flavor and a slightly chewy texture. It adds depth and complexity to the pilaf. Use true wild rice or a wild rice blend. I chose Rancho Gordo Wild Rice.

Ingredients:

2 cups true wild rice (uncooked) *See notes for wild rice blend

6 cups vegetable broth, or chicken stock
1/2 teaspoon salt
3–4 tablespoons olive oil (or use half butter)
8 ounces mushrooms, cut or torn (wild or tame mushrooms)
1 1/2 cups carrot, small diced
1 1/2 cups celery, diced
1 1/2 cup leeks, sliced (or one onion, diced)
4 garlic cloves, roughly chopped
1–2 tablespoons fresh thyme, or use rosemary or sage
splash of white wine, or water
1/4– 1/2 cup craisins (or dried cherries or currants)
2 cups shredded Brussels sprouts, or lacinato kale (or a mix)
salt and pepper to taste
1/4– 1/2 cup toasted pecans (or sliced almonds)
Optional Garnish: fresh parsley, pomegranate seeds

Directions
Step one: 

Set wild rice to cook in flavorful veggie broth or chicken stock. Simmer on the stovetop or in an Instant Pot pressure cooker until tender.     

Step two:
While the wild rice cooks, saute the mushrooms, then add the leeks, carrots and celery. Cover for a few minutes, add garlic and herbs, and deglaze the pan. 

Step Three:

Add the dried cranberries and Brussels Sprouts (or kale) and wilt.  Blend in the cooked vegetables with the rice and adjust seasoning 

with salt.. the dried cranberries and Brussels sprouts (or kale) and wilt. l add in the cooked wild rice (save any extra broth). Season, adjusting salt to taste.

Roasted Leek And White Bean Soup

Roasted Leek And White Bean Soup

Friend of The Bean and Rancho Gordo pal, Arnab Chaladar, helps us out with Indian-inspired bean dishes, but here he goes for something simple and classic, perfect for soup season. 

Ingredients
2 cups cooked flageolet beans (beans cooked simply with a lot of water  A couple of small parmesan rinds and drained; bean broth reserved)
6 cups bean broth (from cooking the beans) or vegetable stock
The white (and light green) portions from four plump leeks cut into chunks. 4-5 chunks per leek. Reserve the greens proper for another use.
8-10 cloves garlic
1 tablespoon fish sauce
1 teaspoon lime juice (optional)
Salt
Pepper
Olive oil

Directions:
While the beans are cooking, place the leek portions in a small oven-proof dish with the garlic nestled inside/between them. Drizzle generously with olive oil, add salt and pepper and roast uncovered in a 400º oven till softened and lightly caramelized.

Puree the roasted leeks and garlic and keep aside.

Add the drained flageolets and 6 cups of the bean broth or vegetable stock to your soup pot and raise to a high simmer.

Mix in the leek-garlic puree and the fish sauce and simmer for another 5-7 minutes.

Adjust salt and pepper, drizzle olive oil over and serve with crusty bread.

Notes                                                                                                     For a variation, keep one roasted leek aside, chop it fine and use to garnish the soup.

For another creamier variation, puree 1/2 cup of the beans with the roasted leeks and garlic.

For a vegan version use veg stock instead of parmesan rinds and tamari instead of fish sauce