- 1 c. wild rice
- 3 c. chicken stock
- grated zest of 1 lemon
- 1 ½ tsp. loosely packed saffron threads
- 1 Tbs. lemon juice
- salt and pepper
- 2 Tbs. olive oil
- 4 medium leeks, white and green parts cut into ¼-inch-thick rounds
- 1 medium green cabbage, cored and cut into 1/8-inch-thick slices
- 4 thin slices prosciutto, cut into ¼-inch-wide ribbons
Combine the wild rice and chicken stock in pan over medium-high heat, cover, and bring to a boil. Add lemon zest, lemon juice, and saffron threads. Reduce heat to medium, cover, and cook until half the rice kernels have split, showing white, 45-50 minutes. Season to taste with salt and pepper. Most likely, there will still be some cooking liquid left. Remove from heat and keep warm. While rice is cooking, heat the oil in a large skillet over medium-high heat. Add the leeks and toss so that they are coated with the oil. Cover, reduce the heat to medium, and cook until they are slightly softened, about 5 minutes. Add the cabbage to the leeks, toss so that they are well mixed, season with salt and pepper, and cook until cabbage is slightly softened and has turned bright green, about 8 minutes. Taste and adjust seasonings. Mound the rice in the center of a warmed serving platter, pouring any remaining cooking liquid over it. Arrange cabbage and leek mixture around the rice. Sprinkle the prosciutto over the cabbage mixture and serve immediately.
From Farmhouse Cookbook by Susan Herrmann Loomis.