Wild Rice and Goat Cheese Dressing

Show: Episode:

Picture of Wild Rice and Goat Cheese Dressing Recipe Photo: Wild Rice and Goat Cheese Dressing Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 12 Reviews
Total Time:
2 hr 10 min
Prep
25 min
Cook
1 hr 45 min
Yield:
6 to 8 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 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

Directions

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 12 reviews

  • on November 12, 2012

    Flag

    We're not a huge fan of chorizo of any kind at our house, but the rest of the recipe sounded good. I substituted cubed portabello mushrooms for the meat, used only half the goat cheese (because I've noticed in other recipes it tends to be a bit strong, and added a bit of sage and rosemary.
    It was a great hit with our family. I'll keep using our adjusted recipe for years to come.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 24, 2010

    Flag

    I have been making this for years and it is always a hit. I swapped Spanish chorizo for Mexican though and use a cornbread base but the rest of the ingredient combo is great. I have also swapped out chorizo for soyrizo to accommodate vegetarians.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 04, 2010

    Flag

    Has anyone made this without the bread? My mother is gluten free and was wondering if I could just skip the bread.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Squash Risotto

Squash Risotto

By: Emeril Lagasse
Rated 4 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.