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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
2 cups wild rice (about 12 oz)
4 tbsp (1/2 stick) butter, divided
4 tbsp extra-virgin olive oil, divided
12 oz fresh shiitake mushrooms, stemmed, sliced
12 oz oyster mushrooms, sliced
2 large onions, chopped (about 4 cups)
1 large dried ancho chile,stemmed, seeded, finely chopped
2 cups brown basmati rice
5 cups low-salt chicken broth
3 bay leaves (preferably fresh)
1 tsp (or more) coarse kosher salt
1/4 cup chopped fresh Italian parsley
Place wild rice in heavy medium saucepan. Add enough cold water to cover rice by 3 inches. Bring to boil. Reduce heat to medium-low and simmer until rice is almost tender, about 45 minutes. Drain.
Meanwhile, melt 1 tbsp butter with 1 tbsp oil in heavy large pot over medium-high heat. Add shiitakes, saute until brown, about 7 minutes. Transfer to large bowl. Add 1 tbsp butter and 1 tbsp oil to same pot, heat over medium-high heat. Add oyster mushrooms, saute until brown, about 5 minutes. Transfer to bowl with shiitakes.
Add 1 tbsp butter and 1 tbsp oil to same pot, heat over medium heat. Add onions to pot, saute until golden and very tender, about 20 minutes. Add chile, stir 1 minute. Add remaining 1 tbsp butter and 1 tbsp oil to pot, add brown rice and stir 2 minutes. Add wild rice, broth, bay leaves, and 1 tsp coarse salt, bring to boil. Reduce heat to medium, cover and simmer until all rice is tender and liquid is absorbed, 35 to 40 minutes. Fluff rice mixture with fork. Stir in mushrooms and parsley. Season to taste with more salt and pepper. Stir briefly over medium heat until heated through. Transfer to large bowl. Serves 12-14
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WILD RICE AND MUSHROOM STUFFING
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Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
2 cups wild rice (about 12 oz)
4 tbsp (1/2 stick) butter, divided
4 tbsp extra-virgin olive oil, divided
12 oz fresh shiitake mushrooms, stemmed, sliced
12 oz oyster mushrooms, sliced
2 large onions, chopped (about 4 cups)
1 large dried ancho chile,stemmed, seeded, finely chopped
2 cups brown basmati rice
5 cups low-salt chicken broth
3 bay leaves (preferably fresh)
1 tsp (or more) coarse kosher salt
1/4 cup chopped fresh Italian parsley
Place wild rice in heavy medium saucepan. Add enough cold water to cover rice by 3 inches. Bring to boil. Reduce heat to medium-low and simmer until rice is almost tender, about 45 minutes. Drain.
Meanwhile, melt 1 tbsp butter with 1 tbsp oil in heavy large pot over medium-high heat. Add shiitakes, saute until brown, about 7 minutes. Transfer to large bowl. Add 1 tbsp butter and 1 tbsp oil to same pot, heat over medium-high heat. Add oyster mushrooms, saute until brown, about 5 minutes. Transfer to bowl with shiitakes.
Add 1 tbsp butter and 1 tbsp oil to same pot, heat over medium heat. Add onions to pot, saute until golden and very tender, about 20 minutes. Add chile, stir 1 minute. Add remaining 1 tbsp butter and 1 tbsp oil to pot, add brown rice and stir 2 minutes. Add wild rice, broth, bay leaves, and 1 tsp coarse salt, bring to boil. Reduce heat to medium, cover and simmer until all rice is tender and liquid is absorbed, 35 to 40 minutes. Fluff rice mixture with fork. Stir in mushrooms and parsley. Season to taste with more salt and pepper. Stir briefly over medium heat until heated through. Transfer to large bowl. Serves 12-14
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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