Wild Rice with leeks, dried apricots and hazelnuts

This is a great side dish and its simple enough to make. You will cook the wild rice and while its cooking you can prepare the other items that will be folded into the rice once it is fully cooked.

Rice:
8 oz of wild rice- this is just a little more than a cup
2 1/3 cups water or stock

Place the water into a non stick sauce pan (I am using about a 4 quart). Bring the water to a boil over high heat. Add in the rice and cover the pan. Reduce the heat to medium low (or to a simmer) and cook the rice, covered, for 45-50 minutes. Remove the lid and continue to cook the rice over high heat until all of the extra liquid has been cook off, this should take about 8 minutes of cooking, while stirring often.

Add in:
3 medium leeks, cleaned and sliced into 1/8" slices- you will then, sauté the leeks in
1 tablespoon oil for about 5-8 minutes over medium heat.
1 cup toasted hazelnuts
3/4-1 cup of dried apricots, roughly chopped
a hand full of dried cranberries
1 teaspoon ground black pepper
large pinch of kosher salt- to taste but 1 like about 1/2 tablespoon or more

Simply fold these ingredients into the rice and serve.