Wild Rice and Goat Cheese Dressing
- 2 cups wild rice
- 6 cups water
- 3/4 pound Spanish-style chorizo, diced, see Cook's note*
- 5 tablespoons unsalted butter, plus extra for greasing the dish
- 1 cup Spanish onion, diced
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 3 cloves garlic, finely chopped
- 2 tablespoons fresh thyme, chopped
- 1 (day-old) loaf country-style bread, cubed
- 2 to 4 cups homemade chicken stock
- 12 ounces goat cheese
- 1/2 cup fresh flat-leaf parsley, chopped
- Freshly ground black pepper
- Kosher salt
Preheat the oven to 375 degrees F.
Combine the rice, water and 1 tablespoon of salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, about 1 hour, 15 minutes to 1 hour, 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, place in a large bowl and set aside.
Heat the butter in a large high-sided saute pan over medium-high heat. Add the chorizo, onions, carrots and celery and cook until soft. Add the garlic and thyme and cook for 1 minute. Add the onion mixture, bread, goat cheese, parsley and 2 cups of the chicken stock to the rice. Mix to combine. The mixture should be quite wet; add more stock, if needed. Season with salt and pepper to taste.
Transfer the mixture to a large buttered baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove from the oven and let rest 10 minutes before serving.
*Cook's note: We recommend to order from D'Artagnan because it's not raw or totally cured and cooked...it's kind of in between.
More Recipes and Ideas:
Garlic and Rosemary Goat Cheese Tart Served with Spring Greens and Black Olive Vinaigrette, Lemon Rosemary Marinated Goat Cheese, Wild Rice Pilaf, Sauerkraut Recipes, Thanksgiving Stuffing and Dressing, Roasted Vegetable Recipes, Applesauce Recipes, Roasted Beet Recipes, Cornbread Dressing Recipes