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Wild Rice with Buttery Leeks
Nutty, chewy wild rice meets deeply caramelized leeks in this simple but elegant side dish. Pan-frying the leeks and shallots gives them a beautiful golden crust and a rich, sweet flavor that pairs perfectly with the earthy grains. A quick pan sauce made from Dijon mustard and butter ties it all together with a savory, tangy finish. It's an excellent companion to roasted chicken or pork, but it's hearty enough to stand alone as a light vegetarian main.
Ingredients
- ½ mug of wild rice
- ½ leek, chopped into 1.5cm rounds
- 1 shallot, quartered
- 1 tsp Dijon mustard
- 1 tbsp butter
- 1 tbsp water
- Salt and pepper
- Olive oil
Instructions
- 1Boil the wild rice in a pot of water following the package directions until tender and the liquid is fully absorbed.
- 2Season the chopped leek rounds with salt and pepper. Heat a splash of olive oil in a skillet over medium heat, then add the leeks and quartered shallot.
- 3Cook the vegetables undisturbed for 7 minutes until they develop a light golden crust. Letting them sit without stirring is the secret to proper caramelization. Flip the pieces and cook for an additional 7 minutes to brown the other side.
- 4Transfer the cooked leeks and shallots to a plate and set them aside. Leave the skillet on the stove and turn the heat up to high.
- 5Stir the Dijon mustard, butter, water, and one tablespoon of olive oil into the hot skillet. Whisk the mixture continuously for about two minutes until it emulsifies into a glossy sauce.
- 6Divide the cooked wild rice onto plates, top with the golden leeks and shallots, and pour the warm mustard sauce over everything.
Notes
- Prep: Wash the leeks thoroughly before slicing, as dirt often hides between the layers.
- Timing: If using standard wild rice instead of a quick-cook variety, start the rice about 30 minutes before cooking the leeks.
- Swap: You can substitute quinoa or farro if you don't have wild rice on hand.