Double Cranberry Wild Rice With Grilled Chicken Breast

By: Naomi Kakiuchi from NuCulinary

www.NuCulinary.com

206-932-3855

Wine Varietal: Merlot

Double Cranberry Wild Rice

Serves 4-6

3 cups chicken broth
3 cups water
1/2 pound dried Cranberry beans, picked over
3/4 cup wild rice (about 4 ounces)
2 large leeks, white and pale green parts only
2 tablespoons unsalted butter
1/4 pound fresh shiitake mushrooms, sliced thin (or any fresh mushroom)

¼ cup chopped waterchestnuts
1/4 cup hazelnuts, toasted and skinned and chopped coarse
1/4 cup dried cranberries

Salt and Pepper to taste

Make ahead step—you can cook this dish a day ahead and refrigerate.

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 1/2-inch slices and soak in a bowl of water to remove all sand; remove and drain. In a non-stick skillet sauté leeks in butter over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add mushrooms and waterchestnuts, salt and pepper to taste and stir-fry, stirring occasionally, 3-4 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.

3.      Day of: reheat mixture, adding water to prevent it from sticking to skillet. Stir hazelnuts and cranberries into rice mixture and serve warm.

Chef Tip:

Variations: Feel free to substitute any mushrooms or rehydrate 1 ounce of dried mushrooms for the fresh. I use Foraged and Found dried Porcini mushrooms in the winter that I get at the end of the season at the Farmers Market. I have used the dried white beans with this recipe which makes a dramatic contract to the wild rice. Try the mixed wild rice grains too verses wild rice. Usually it cooks in about 25-30 minutes verses 45 minutes with wild rice.

Talking Points:  

1. Dried beans are in the farmers markets now until we see the fresh form in late July or so.  
2. Dried beans are so easy to use, just cover with water overnight or use a quick soak, cooking method or your pressure cooker to speed things or your slow cooker for simple preparations. Then cook for your dish or drop into soups and casseroles.  
3. Add texture and crunch to side dishes makes them interesting and your whole meal is complete with a fresh green salad and great Artisan bread.