Recipe - Harvest Vegetable Baskets

3 cup Chicken broth
3 cup Water
One half pound Dried flageolets* or Great
Northern beans; picked over
Three fourths cup Wild rice; (about 4 ounces)
2 lg Leeks; white and pale
; green parts only
2 tablespoon Unsalted butter
One fourth pound Fresh shiitake mushrooms;
cut or sliced up thin
One fourth cup Hazelnuts; toasted and
skinned
; and chopped coarse
One fourth cup Dried cranberries*

*available at specialty foods shops

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.

Cut leeks crosswise into 1/2inch 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. In a nonstick skillet saute 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 vegetables are tender. Stir leek mixture
into rice mixture. Rice mixture may be made up to this point 1 day ahead
and chilled, covered. Reheat mixture, adding water to prevent it from
sticking to skillet, before proceeding.

Stir hazelnuts and cranberries into rice mixture and serve warm.

Serves 4.

Gourmet November 1994

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