Active Time

　　45 min

　　Total Time

　　2 hr

　　

Ingredients

Makes 8 side-dish servings

　　2 quarts water

　　2 1/2 teaspoons salt

　　1 cup bulgur (cracked wheat)

　　1 cup wild rice

　　2 medium leeks (white and pale green parts only), cut into 1/4-inch dice

　　3 tablespoons unsalted butter

　　1 cup finely chopped onion (1 large)

　　1 cup diced (1/4 inch) carrots (about 2)

　　1 cup diced (1/4 inch) celery (about 2 ribs)

　　

Step 1

Bring 2 quarts water with 2 teaspoons salt to a boil in a 3-quart saucepan. Put bulgur in a large bowl, then pour half of boiling water over it and soak, uncovered, until tender, about 1 hour. Add wild rice to water remaining in pan and simmer, covered, until tender and grains are split open, 1 to 1 1/4 hours.

　　

Step 2

Drain bulgur and wild rice together in a large colander.

　　

Step 3

Wash leeks in a bowl of cold water, agitating leeks, then lift out and drain in a sieve.

　　

Step 4

Melt butter in a 3- to 4-quart wide heavy saucepan over moderately low heat. Add leeks, onion, carrots, celery, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until tender, about 10 minutes. Stir in rice and bulgur and cook, covered, stirring occasionally, until heated through, 5 to 10 minutes. Season with salt and pepper.

　　Cooks' note:

　　Bulgur can be soaked and rice can be cooked 1 day ahead. Drain and cool, uncovered, then chill, covered.