1 1/4 c. wild rice
Cold water
4 1/2 c. hot water
1 leek
3 c. savoy cabbage
2 tbsp. olive oil
1/2 tsp. salt
1 1/2 tsp. honey
Pepper

Place rice in bowl and fill with cold water. Stir and set aside for a few minutes. Pour off water with any small particles that float to the surface.

Put rice in 2-quart pan with hot water. Bring to boil, then simmer, covered until just tender, but still chewy, about 50 to 52 minutes. Add more water as necessary during cooking. Can be cooked as long as 4 days ahead and refrigerated or frozen.

Trim tough green parts of leeks, wash thoroughly and slice. Slice cabbage very thin.

Heat oil in 10" non-stick skillet over medium heat. When hot add leeks, cabbage and salt. Cook until leeks soften, about 3 minutes, stirring often. Add rice, honey, 1 tablespoon water and pepper. Stir well. Can be made several hours ahead to this point and kept at room temperature. Reheat over medium high heat, until very hot, about 2 minutes, adding more water as necessary and stirring often. Add seasoning to taste. Serve hot.