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Wild Rice Medley with Frizzled Leeks

3 T butter

¾ C onions, finely chopped

2 cloves garlic, minced

3 carrots, sliced or grated

1-2 kohlrabi, peeled and diced

2 C wild rice (not a quick/instant version)

2 C chicken broth + 1 – 1 ½ C water

2 T olive oil

3-4 C leeks, julienned

Salt and pepper


Melt butter and heat 1 T oil in a large saucepan that has a lid. Add onions, garlic, ½ t salt, ¼ t pepper. Cook and stir until softened, about 5 minutes. Stir in carrots, kohlrabi and rice. Add broth and 1 C water. Bring to a boil, reduce heat, cover, and cook until all the liquid is absorbed, about 40-45 minutes; stir occasionally. Add more water if you prefer your rice a bit wetter and let sit for another 5 minutes.

Meanwhile, during the last 15 minutes of cook time for the rice medley, prepare the frizzled leeks. Cut leeks into 2-inch sections using white and green parts. Then julienne each section. Heat 1 T oil in a large skillet over medium heat. When oil is hot, add leeks and cook until crisp, about 5 minutes. The edges will char a bit, but stir continually to prevent burning. When crisp, sprinkle with salt and transfer to a paper towel-lined plate to collect excess oil. Plate the rice medley topped with a scoop of frizzled leeks for each serving.

NOTE: You can substitute scapes for regular garlic cloves. If you’re so inclined, add a few turnips or radishes with the carrots and kohlrabi. A delicious wild rice brand is TexMati Rice Select “Royal Blend”.