Wild Rice with Leeks, Mushrooms, and Dates
This lovely and colorful wild rice made with leeks and dates makes a perfect Rosh Hashanah side dish.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Plate
- Serving platter
Ingredients
- 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
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