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.