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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. Make Ahead: The recipe can be prepared through Step 3 and refrigerated overnight. Notes: one serving Calories 224 kcal, Total Fat 3 gm, Saturated Fat 9 gm
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The original fermentation manifesto — accessible, inspirational
Adjustable stand — hold cookbook or tablet at eye level while cooking
True wild rice — nutty, earthy, stuffings, pilafs, soups
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger