Serves8 (side dish)
- Active Time:45 min
- Start to Finish:2 hr
January 2005
-
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)
-
Bring 2 quarts water with 2 teaspoons salt to a boil in a 3-quart saucepan. Put bulgur in a large bowl, then pour half of boiling water over it and soak, uncovered, until tender, about 1 hour. Add wild rice to water remaining in pan and simmer, covered, until tender and grains are split open, 1 to 1 1/4 hours.
-
Drain bulgur and wild rice together in a large colander.
-
Wash leeks in a bowl of cold water, agitating leeks, then lift out and drain in a sieve.
-
Melt butter in a 3- to 4-quart wide heavy saucepan over moderately low heat. Add leeks, onion, carrots, celery, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until tender, about 10 minutes. Stir in rice and bulgur and cook, covered, stirring occasionally, until heated through, 5 to 10 minutes. Season with salt and pepper.
Cooks’ notes: Bulgur can be soaked and rice can be cooked 1 day ahead. Drain and cool, uncovered, then chill, covered.
