Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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  • 1 star values: 0

Starring hearty wild rice and toasty ciabatta croutons, this satisfying side dish comes together entirely on the stovetop, freeing up oven space. Bread and wild rice carry this dressing-meets-salad mash-up, but it's the flavorful additions that steal the show, namely salty pancetta, crunchy pine nuts, buttery olives, and plenty of fresh parsley.

November 2021

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Read the full recipe after the video.

Recipe Summary test

active:
50 mins
total:
1 hr 15 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place wild rice in a large saucepan; add water to cover by 3 inches. Bring to a boil over high. Add 1 tablespoon salt; reduce heat to medium, and simmer, uncovered, until rice is tender, about 45 minutes, stirring once or twice. Drain well. Spread wild rice on a large baking sheet; set aside to let cool until ready to use. 

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  • Preheat oven to 375°F. Spread bread evenly on a large rimmed baking sheet. Bake in preheated oven until lightly toasted, 12 to 15 minutes. Remove from oven; let cool 5 minutes. 

  • Wipe saucepan clean. Add oil to pan, and heat over medium. Add pancetta; cook, stirring occasionally, until fat has rendered but pancetta is not yet crisp, 2 to 3 minutes. Add pine nuts; cook, stirring constantly, until pine nuts are golden and pancetta is crisp, 2 to 4 minutes. Using a slotted spoon, transfer pancetta mixture to a paper towel–lined plate to drain. Reserve drippings in pan. 

  • Add leeks, black pepper, and remaining 1/4 teaspoon salt to drippings in pan. Cook over medium, stirring occasionally, until slightly softened, about 3 minutes. Add garlic and crushed red pepper; cook, stirring occasionally, until garlic is softened and leeks are just starting to brown around edges, about 4 minutes. Add wine; cook, stirring constantly, until mostly evaporated, 2 to 3 minutes. Add olives and broth; bring to a boil over medium. Boil 1 minute; remove from heat.  

  • Combine leek mixture, rice, bread, pancetta mixture, parsley, and vinegar in a large bowl; toss well. Serve warm or at room temperature. 

Make Ahead

Rice can be cooked up to 2 days ahead and refrigerated in an airtight container. Ciabatta croutons can be made up to 1 day ahead and stored in an airtight container at room temperature. 

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