Wild Rice with Escarole

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 3 quarts cold water
2. 2 1/2 cups (14 ounces) wild rice
3. Salt
4. 1/4 cup dried currants
5. 1/4 cup hot water
6. Two 1 1/2-pound heads escarole, cored, leaves separated
7. 1/4 cup extra-virgin olive oil
8. 4 shallots, thinly sliced
9. 2 garlic cloves, minced
10. 1 tablespoon fresh lemon juice
11. 1/2 teaspoon finely grated lemon zest
12. Freshly ground pepper

1. In a large saucepan, bring the cold water to a boil. Add the wild rice and a large pinch of salt, cover and simmer until tender, about 30 minutes. Drain the rice.
2. In a bowl, soak the currants in the hot water for 10 minutes. Drain.
3. In a pot of boiling salted water, cook the escarole leaves until tender, about 4 minutes. Drain and let cool. Squeeze the escarole dry and coarsely chop it.
4. Heat the olive oil in a large enameled cast-iron casserole. Add the shallots and cook over low heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 3 minutes. Add the escarole and currants and cook over moderate heat, stirring, for 2 minutes. Add the wild rice and cook until warmed through. Stir in the lemon juice and zest and season with salt and pepper. Serve hot.