Trio of Rices and Beans with Fresh Apricots

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== Ingredients ==
* 1 cup chopped fresh oregano (2 bunches)
* ½ cup chopped fresh thyme (2 bunches)
* 3 sprigs fresh rosemary, leaves stripped and chopped
* 4 cups dried white beans, soaked in cold water to cover 3 to 24 hours, then drained
* 7 cups vegetable broth or water
* 24 fresh apricots, pitted and cut into 4 to 6 pieces each
* 2 bunches celery, cut into small diagonal pieces
* 3 cups finely chopped fresh chervil (6 bunches)
* 2 cups sherry vinegar
* 2 tbsp minced garlic
* 3¼ cups vegetable oil
* 5 leeks (white part only), rinsed well and finely diced
=== Wild rice ===
* ½ cup vegetable oil
* 2 medium onions, diced
* 12 sprigs fresh thyme, leaves stripped
* 2 lbs uncooked wild rice, well rinsed
* 2 tsp salt
=== Basmati rice ===
* 1 cup vegetable oil
* 4 pinches saffron threads
* 6 cups uncooked basmati rice
* 1 tsp salt
== Directions ==
=== Wild rice ===
# In 6-quart pot, heat oil over high heat.
# Add onions and thyme and cook, stirring often, until onions are just wilted.
# Add wild rice, stir to coat and cook, stirring, 3 minutes.
# Add salt and 4 quarts cold water.
# Cover and bring to a boil.
# Reduce heat to medium and cook until liquid has evaporated and rice begins to pop open, 35 to 40 minutes.
# Remove from heat and set aside to cool.
=== Basmati rice ===
# In 4-quart pot, heat ½ cup oil over high heat.
# Add saffron and cook, stirring, 30 seconds.
# Add rice and stir to coat.
# Add salt and 2 quarts plus 1 cup cold water, stir and bring to a boil.
# Stir in remaining ½ cup oil, reduce heat to medium and simmer, uncovered, until liquid has evaporated and rice is tender, 12 to 15 minutes.
# Transfer to tray, spreading rice out to cool; set aside.
=== Beans ===
# In 4-quart pot, heat ¼ cup oil over high heat.
# Add leeks and cook, stirring often, until wilted, about 2 minutes.
# Add garlic, oregano, thyme and rosemary and cook, stirring, 1 to 2 minutes.
# Add beans and stir to coat, then stir in broth.
# Cover and bring to a boil.
# Reduce heat to low and simmer until beans are tender but not mushy, about 40 minutes.
# Remove from heat and cool.
# In very large bowl, combine both rices, beans, apricots, celery and chervil.
# In medium bowl, whisk together vinegar and remaining 3 cups oil and sprinkle over rice mixture to taste.
# Toss gently to combine and serve at room temperature.
# Do ahead: the rices and beans can be cooked up to 4 days ahead and refrigerated separately.
# The dish can be assembled up to 8 hours ahead.
Category:Vegetarian Recipes
Category:White bean Recipes
Category:Sherry vinegar Recipes
Category:Basmati rice Recipes
Category:Wild rice Recipes
Category:Apricot Recipes
Category:Saffron Recipes
Category:Leek Recipes
Category:Chervil Recipes