View source for Trio of Rices and Beans with Fresh Apricots


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== Ingredients ==
* 1 cup chopped fresh [[oregano]] (2 bunches)
* ½ cup chopped fresh [[thyme]] (2 bunches)
* 3 sprigs fresh [[rosemary]], leaves stripped and chopped
* 4 cups dried [[white beans]], soaked in cold [[water]] to cover 3 to 24 hours, then drained
* 7 cups [[vegetable stock|vegetable broth]] or [[water]]
* 24 fresh [[apricots]], pitted and cut into 4 to 6 pieces each
* 2 bunches [[celery]], cut into small diagonal pieces
* 3 cups finely chopped fresh [[chervil]] (6 bunches)
* 2 cups [[sherry vinegar]]
* 2 tbsp minced [[garlic]]
* 3¼ cups [[vegetable oil]]
* 5 [[leek]]s (white part only), rinsed well and finely diced

=== Wild rice ===
* ½ cup [[vegetable oil]]
* 2 medium [[onion]]s, diced
* 12 sprigs fresh [[thyme]], leaves stripped
* 2 lbs uncooked [[wild rice]], well rinsed
* 2 tsp [[salt]]

=== Basmati rice ===
* 1 cup [[vegetable oil]]
* 4 pinches [[saffron]] threads
* 6 cups uncooked [[basmati rice]]
* 1 tsp [[salt]]

== Procedures ==
=== Wild rice ===
# In 6-quart pot, heat [[oil]] over high heat.
# Add [[onion]]s and [[thyme]] and cook, stirring often, until [[onion]]s are just wilted.
# Add [[wild rice]], stir to coat and cook, stirring, 3 minutes.
# Add [[salt]] and 4 quarts cold [[water]].
# Cover and bring to a boil.
# Reduce heat to medium and cook until liquid has evaporated and [[rice]] begins to pop open, 35 to 40 minutes.
# Remove from heat and set aside to cool.

=== Basmati rice ===
# In 4-quart pot, heat ½ cup [[oil]] over high heat.
# Add [[saffron]] and cook, stirring, 30 seconds.
# Add [[rice]] and stir to coat.
# Add [[salt]] and 2 quarts plus 1 cup cold [[water]], stir and bring to a boil.
# Stir in remaining ½ cup [[oil]], reduce heat to medium and simmer, uncovered, until liquid has evaporated and [[rice]] is tender, 12 to 15 minutes.
# Transfer to tray, spreading [[rice]] out to cool; set aside.

=== Beans ===
# In 4-quart pot, heat ¼ cup [[oil]] over high heat.
# Add [[leek]]s and cook, stirring often, until wilted, about 2 minutes.
# Add [[garlic]], [[oregano]], [[thyme]] and [[rosemary]] and cook, stirring, 1 to 2 minutes.
# Add [[white beans|beans]] and stir to coat, then stir in broth.
# Cover and bring to a boil.
# Reduce heat to low and simmer until [[white beans|beans]] are tender but not mushy, about 40 minutes.
# Remove from heat and cool.
# In very large bowl, combine both rices, [[white beans|beans]], [[apricots]], [[celery]] and [[chervil]].
# In medium bowl, whisk together [[vinegar]] and remaining 3 cups [[oil]] and sprinkle over [[rice]] mixture to taste.
# Toss gently to combine and serve at room temperature.
# Do ahead: the rices and [[white beans|beans]] can be cooked up to 4 days ahead and refrigerated separately.
# The dish can be assembled up to 8 hours ahead.

[[Category:Vegetarian Recipes]]
[[Category:White bean Recipes]]
[[Category:Sherry vinegar Recipes]]
[[Category:Basmati rice Recipes]]
[[Category:Wild rice Recipes]]
[[Category:Apricot Recipes]]
[[Category:Saffron Recipes]]
[[Category:Leek Recipes]]