Brussels Sprouts and Wild Rice

Ingredients

• 32 ounce brussels sprouts fresh
• 0.3 cup butter divided
• 2 cups chicken broth 
• 0.5 cup leeks chopped
• 0.5 ounce morel mushrooms dried
• 0.3 teaspoon pepper 
• 1 teaspoon salt 
• 2.5 cups water 
• 3 tablespoons water 
• 6 ounce rice wild uncooked

Equipment

• frying pan
• sauce pan

Directions

1. Combine water and mushrooms in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 2 minutes.
2. Remove from heat; let stand 30 minutes.
3. Drain mushrooms, reserving 1 cup liquid. Coarsely chop mushrooms.
4. Wash Brussels sprouts thoroughly, and remove discolored leaves. Trim stem ends, and cut in half; set aside.
5. Combine chicken broth and 1 cup reserved liquid in same saucepan; bring to a boil.
6. Add rice and mushrooms. Cover and simmer 50 minutes.
7. Remove from heat; drain.
8. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat; add leeks. Saut 3 minutes or until tender.
9. Remove from skillet; set aside. Melt remaining butter in skillet over medium-high heat; add Brussels sprouts, and saut 5 minutes or until browned.
10. Add 3 tablespoons water; cover and cook 5 to 6 minutes or until Brussels sprouts are fork-tender, adding more water as necessary.
11. Add cooked rice, leeks, salt, and pepper; stir gently. Cook over medium-low heat just until thoroughly heated.