WILD RICE, ALMOND, AND MUSHROOM STUFFING

I will be trying this NY Times recipe this Thanksgiving. I love the nuttiness of wild rice, love that you can make it a few days in advanced AND it seems like an interesting alternative to bread stuffing. (Also a great gluten free option!)  You can stuff the turkey or serve as a side dish. 

ingredients

  • 1 ½ quarts chicken stock, turkey stock or vegetable stock
  • 2 cups wild rice
  •  Salt to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion or 4 shallots, chopped
  • 4 garlic cloves, minced
  • ¾ pound mushrooms, trimmed and sliced
  • 1 cup chopped celery
  • ⅓ cup toasted almonds, coarsely chopped
  • ⅓ cup dry sherry
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • ½ cup chopped flat-leaf parsley
  • 1 to 2 tablespoons chopped fresh sage, to taste
  •  Black pepper, to taste

directions

  1. Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside.
  2. Heat oil over medium heat in a large nonstick skillet, then add onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute. Add mushrooms and celery and cook, stirring, until mushrooms have softened, about 10 minutes. Stir in rice and remaining ingredients. Cook, stirring, until sherry has evaporated. Taste and adjust seasonings.
  3. Remove from the heat, and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover, then warm for 20 to 30 minutes in a 350-degree oven.

(recipe found on https://cooking.nytimes.com/)

4 Responses so far »

  1. 1

    Love the flavor and texture of wild rice!


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