Recipe by Food & Wine November 1999


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Ingredient Checklist


Instructions Checklist
  • In a large saucepan, bring the cold water to a boil. Add the wild rice and a large pinch of salt, cover and simmer until tender, about 30 minutes. Drain the rice.

  • In a bowl, soak the currants in the hot water for 10 minutes. Drain.

  • In a pot of boiling salted water, cook the escarole leaves until tender, about 4 minutes. Drain and let cool. Squeeze the escarole dry and coarsely chop it.

  • Heat the olive oil in a large enameled cast-iron casserole. Add the shallots and cook over low heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 3 minutes. Add the escarole and currants and cook over moderate heat, stirring, for 2 minutes. Add the wild rice and cook until warmed through. Stir in the lemon juice and zest and season with salt and pepper. Serve hot.

  • Make Ahead: The recipe can be prepared through Step 3 and refrigerated overnight.

  • Notes: one serving Calories 224 kcal, Total Fat 3 gm, Saturated Fat 9 gm