2/3 cup wild rice 1/2 teaspoon salt 4 cups gf chicken stock* 3 Tablespoons unsalted butter 2 leeks, white part thinly sliced 2 firm pears, peeled, cored, and cut into 8 wedges then thinly sliced crosswise 1 Tablespoon AppleJack whiskey 1/4 cup dried cranberries 1/3 cup chopped almonds, toasted
Place rice in a saucepan with stock and salt. Bring to a boil, then reduce heat to a simmer and cook for 45-60 minutes or until rice is tender but firm. Melt 2 Tablespoons butter in a medium skillet over medium heat. Add leeks and saute until tender but not browned. Transfer to a large bowl. Add remaining Tablespoon butter to skillet over medium-high heat and when melted, add pears. Saute and stir about 1 minute. Add whiskey and cook until alcohol has evaporated. Add pears to leeks. When rice is done, drain. Add rice to bowl of leeks and pears. Add cranberries and almonds and toss to blend. Season to taste with salt and pepper. Serve hot.
*For a vegetarian version, you can substitute vegetable stock or water for the chicken stock.