Wild Rice and Bulgur with Braised Vegetables

1. 1

   Bring 2 quarts water with 2 teaspoons salt to a boil in a 3-quart saucepan.

2. 2

   Put bulgur in a large bowl, then pour half of boiling water over it and soak, uncovered, until tender, about 1 hour.

3. 3

   Add wild rice to water remaining in pan and simmer, covered, until tender and grains are split open, 1 to 1 1/4 hours.

4. 4

   Drain bulgur and wild rice together in a large colander.

5. 5

   Wash leeks in a bowl of cold water, agitating leeks, then lift out and drain in a sieve.

6. 6

   Melt butter in a 3- to 4-quart wide heavy saucepan over moderately low heat.

7. 7

   Add leeks, onion, carrots, celery, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until tender, about 10 minutes.

8. 8

   Stir in rice and bulgur and cook, covered, stirring occasionally, until heated through, 5 to 10 minutes.

9. 9

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.