WILD RICE WITH WHITE BEANS, DRIED CRANBERRIES AND HAZELNUTS (harvest rice, for four)
3 cups chicken broth
3 cups water
½ pound dried flageolets or Great Northern beans, picked over
¾ cup wild rice (about 4 ounces), rinsed under cold water and drained well
2 large leeks, white and pale green parts only
2 tablespoons unsalted butter
¼ pound fresh shiitake mushrooms, sliced thin
¼ cup hazelnuts, toasted, skinned and chopped coarse
¼ cup dried cranberries
1. In a large saucepan simmer broth, water and beans, covered, 45 minutes. Stir in wild rice and simmer, covered, 45 minutes, or until beans and rice are tender. Drain rice mixture and return to pan.
2. Cut leeks crosswise into ½ inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander.
3. In a non-stick skillet sauté leeks in butter over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add mushrooms with salt to taste and cook, stirring occasionally, 2 minutes, or until the vegetables are tender. Stir leek mixture into rice mixture. Rice may be made to this point 1 day ahead and chilled, covered. Reheat mixture, adding water to prevent it from sticking to the skillet, before proceeding.
4. Stir hazelnuts and cranberries into rice mixture and serve warm.