Monday, November 30, 2009

Wild rice and porcini stuffing

This is the rice dish people ask for every Thanksgiving.
about 3 cups
  • 1 cup wild brown rice blend (Lundberg Wild Blend)
  • 1/2 ounce dried porcini mushrooms (Melissa's Dried Porcini Wild Mushrooms)
  •  1 tablespoon olive oil
  • 1 tablespoon ghee
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped celery
  • 1/4 cup minced shallots
  • 4 ounces portobello mushrooms, cleaned & chopped
  • 1 tablespoon minced garlic
  • 1/4 cup chopped fresh cranberries
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon dried thyme, or 1-1/2 teaspoons minced fresh
  • 1/2 teaspoon dried sage
  • Salt and fresh ground pepper to taste
  • Rinse rice and soak 8 hours or overnight.
  • When ready to make the stuffing, combine mushrooms and water in a small bowl and let soak for 20 minutes.
  • Use the strained mushroom liquid as part of the liquid to cook the rice. Cook rice until al dente (use the white rice/mixed setting on the rice cooker for soaked rice).
  • Coarsely chop the strained mushrooms and place in a large bowl. 
  • Meanwhile, heat olive oil and ghee in a medium skillet over medium-high heat.
  • Add onions, celery, shallots, mushrooms, and garlic and cook, stirring, until softened, about 5 minutes.
  • Stir cranberries, parsley, thyme, and sage into the mushrooms along with the cooked rice.
  • Sprinkle with salt and fresh ground pepper to taste
  • Turn into a large, shallow buttered baking dish, cover, and bake in a 350 F oven until the flavors are blended and the stuffing is hot, about 20 minutes.
*adapted from Wild Rice and Porcini Stuffing, The 1997 Joy of Cooking, Becker, Becker and Rombauer

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