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Wild Rice and Goat Cheese Dressing

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  • Level: Easy
  • Total: 2 hr 10 min
  • Prep: 25 min
  • Cook: 1 hr 45 min
  • Yield: 6 to 8 servings
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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


  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. *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.

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