Saturday, April 10, 2010

Wild Edible # 9: Leeks: A Recipe

Rice with Wild Leeks and Hazelnuts

A great side dish for fish or chicken or as a stuffing for peppers, tomatoes, or Cornish Game Hens.


2 cups cooked brown rice
1 cups cooked wild rice
Large bunch of leeks, cleaned--white bulbs and green stems chopped, leaves sliced
1/2 cup hazelnuts
salt and pepper
feta cheese, optional

Melt as much butter as desired (we love butter!). Stir fry leek bulbs and greens until whites translucent (like onions). Add hazelnuts and cook a minute or two more until toasted. Add leek greens until wilted. Add rice. Salt and pepper to taste. Heat through. Mix in feta if desired.

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