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Wild Rice with Buttery Leeks
This simple side dish pairs nutty wild rice with tender, buttery leeks and shallots. Pan-frying the leeks gives them a beautiful golden color and a rich, caramelized flavor. A quick pan sauce made with Dijon mustard and butter ties everything together with a savory, tangy finish. It makes an excellent companion to roasted meats or a satisfying vegetarian main course for a cozy weeknight dinner.
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 and add the leeks along with the quartered shallot.
- 3Sauté the vegetables over medium heat for 7 minutes until they develop a light golden crust. 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.
- 5Leave the skillet on the stove and turn the heat up to high. Stir in the Dijon mustard, butter, water, and one tablespoon of olive oil to form the base of the sauce.
- 6Whisk the mixture continuously for about two minutes until it emulsifies. Pour the warm mustard sauce over the plated wild rice and leeks before serving.