- 3 quarts cold water
- 2 1/2 cups (14 ounces) wild rice
- 1/4 cup dried currants
- 1/4 cup hot water
- Two 1 1/2-pound heads escarole, cored, leaves separated
- 1/4 cup extra-virgin olive oil
- 4 shallots, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- Freshly ground pepper
- 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.
- In a bowl, soak the currants in the hot water for 10 minutes. Drain.
- 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.
- 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.
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