• 2/3 cup wild rice
• 1 Tbs. plus 1 tsp. unsalted butter
• 1 lb. leek, white part only, coarsely chopped
• 1/4 cup plus 3 Tbs. carrots, peeled and diced
• 1/3 cup long grain white rice
• 1-1/2 cups vegetable or chicken stock, more if necessary
• 1/4 tsp. thyme, or 3/4 tsp. fresh, chopped

Cover wild rice with a generous amount of water in a heavy saucepan. Bring to a boil over medium-high heat. Reduce heat to medium low and simmer 10 minutes. Drain thoroughly and set aside. Melt butter in a heavy saucepan over medium heat. Sauté leeks and carrots 5 minutes, or until carrots begin to soften. Stir in wild rice, white rice, stock, and thyme. Increase heat to medium high and bring to a simmer. Reduce heat to low. Cover and simmer 30-35 minutes, or until liquid is absorbed and rice is tender. (Add more stock if necessary.) Season with salt and pepper to taste before serving.

Per serving: calories 231, fat 4.7g, 18% calories from fat, cholesterol 10mg, protein 6.3g, carbohydrates 42.8g, fiber 3.6g, sugar 2.7g, sodium 126mg, diet points 4.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.0, Fruit: 0.0, Bread: 1.9, Lean meat: 0.0, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 0.0

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