Wild Rice and Mushroom StuffingFrom peetabear 7 years ago
- • 2 cups wild rice (about 12 ounces) shopping list
- • 4 tablespoons (1/2 stick) butter, divided shopping list
- • 4 tablespoons extra-virgin olive oil, divided shopping list
- • 12 ounces fresh shiitake mushrooms, stemmed, sliced shopping list
- • 12 ounces oyster mushrooms, sliced shopping list
- • 2 large onions, chopped (about 4 cups) shopping list
- • 1 large dried ancho chile,* stemmed, seeded, finely chopped shopping list
- • 2 cups brown basmati rice shopping list
- • 5 cups low-salt chicken broth shopping list
- • 3 bay leaves (preferably fresh) shopping list
- • 1 teaspoon (or more) coarse kosher salt shopping list
- • 1/4 cup chopped fresh Italian parsley shopping list
How to make it
- 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 tablespoon butter with 1 tablespoon oil in heavy large pot over medium-high heat. Add shiitakes; sauté until brown, about 7 minutes. Transfer to large bowl. Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium-high heat. Add oyster mushrooms; sauté until brown, about 5 minutes. Transfer to bowl with shiitakes.
- Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium heat. Add onions to pot; sauté until golden and very tender, about 20 minutes. Add chile; stir 1 minute. Add remaining 1 tablespoon butter and 1 tablespoon oil to pot; add brown rice and stir 2 minutes. Add wild rice, broth, bay leaves, and 1 teaspoon 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.