Wild Rice with Escarole

INGREDIENTS

• 3 quarts cold water
• 2 1/2 cups (14 ounces) wild rice
• Salt
• 1/4 cup dried currants
• 1/4 cup hot water
• Two 1 1/2-pound heads escarole, cored, leaves separated
• 1/4 cup extra-virgin olive oil
• 4 shallots, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• Freshly ground pepper