Wild Rice and Goat Cheese Dressing

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This was so-o-o wonderful...cannot say it enough!! The rice took 2 1/2 hours to boil, adding a lot of water. (Probably should have put a lid on it to contain the steamOther than the time consumed chopping fresh Thyme, parsley, and garlic, the recipe is pretty easy.
All I can say is DO IT, DO IT, DO IT!!!
You will not regret the time investment.
Everyone will just die!!

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The title says it all. I love goat cheese. This recipe, however, satisfies on many other levels. I love the chorizo bits I get with each bite. Make sure you get all those drippings from the sautee pan added to your rice mixture.

I substituted chicken chorizo for pork to satisfy my mother who only eats chicken. Whole foods makes a nice chicken chorizo sausage that worked great. I also opted for a gluten free corn bread from whole foods. It doesn't taste like proper corn bread. It is more like a white bread than anything, so a good substitute for anyone thinking of cutting out gluten for the feast.

I made it 4 days ahead of Thanksgiving to make sure I wouldn't mess up on the big day. Family loves it and they gave me the thumbs up to take it down to the big family get together. I remember that on Throwdown the recipe had one whole egg mixed in. This was not on the recipe. I think I'll add it anyhow.

This is my first rating ever so I wanted to leave myself with room to go up to five stars if the dish recipe ever presents itself to me. This was very tasty and easy. A nice change from my Dad's traditional recipe.