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Parve
Easy
4 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
This lovely and colorful wild rice made with leeks and dates makes a perfect Rosh Hashanah side dish.
1 cup wild rice
1 and 3/4 cups water
4 tablespoons oil, such as Gefen Canola Oil, divided
3 cups washed and finely chopped leeks
1 8-ounce box mushrooms, cleaned and finely chopped
1 teaspoon Gefen Salt
1/4 teaspoon black pepper
3/4 cup coarsely chopped Beleaves Dates
3/4 cup coarsely chopped apricots
Cook wild rice according to package directions, using one and three-fourths cups water.
In a large skillet, heat three tablespoons oil.
Add leeks and mushrooms and sauté for five minutes or until soft. Add salt and pepper.
Add dates and apricots (reserve some for garnish) and cook another five minutes or until desired softness is reached.
Add cooked rice and one tablespoon oil.
Stir until mixed well.
Plate rice and garnish with reserved apricots and dates.
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Styling and photography by Esti Rosengarten
Prep by Chumy Berger
Chumy Berger, personal chef, can be reached at 848-210-7973
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