1 1/3 c. wild rice
6 tbsp. (3/4 stick) butter
1 1/2 to 2 lbs. leek, coarsely chopped white part only
1 c. diced, peeled carrots
2/3 c. converted white rice
3 1/2 c. chicken broth
1 tsp. salt
1/2 tsp. dried thyme crumbled
1/4 tsp. fresh ground pepper

Cook wild rice in large amount of boiling water 10 minutes. Drain well. Melt butter in heavy saucepan over medium heat. Add leeks and carrots and cook until beginning to soften, about 5 minutes. Mix in wild and converted rice. Add 3 1/2 cups broth, salt and thyme. Bring to a simmer. Reduce heat; cover and cook until liquid is absorbed and rice tender, adding more broth if necessary, 30 to 35 minutes. Mix in pepper. Can be made 20 minutes ahead.