Wild Rice Hash

I Have a Thing for Leeks

Wild Rice Hash, serves 4

1 ½ cups cooked wild rice
9-10 cremini mushrooms, sliced
2 small leeks, sliced
6-8 Brussels sprouts, sliced
Grapeseed oil
2-3 tbsp rice wine vinegar
Salt and pepper

Sauté the mushrooms, leeks and sprouts in grapeseed oil until they loose their firmness.  Remove from the heat and add to the cooked rice.  Toss with rice wine vinegar, salt, pepper and serve.

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