Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
2 hr 10 min
Prep:
25 min
Cook:
1 hr 45 min
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr 10 min
Prep:
25 min
Cook:
1 hr 45 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Wild Rice and Goat Cheese Dressing

Recipe courtesy of Bobby Flay

Cranberry Wild Rice Dressing

Recipe courtesy of Sandra Lee

Basmati Rice Dressing

Recipe courtesy of Alex Guarnaschelli

Wild Mushroom-Bacon Sourdough Dressing

Recipe courtesy of Bobby Flay

Wild Rice, Dried Cherry, and Almond Stuffing

Recipe courtesy of Rick Rodgers

Roast Turkey with Wild Rice, Sausage, and Apple Stuffing

Recipe courtesy of Food Network Kitchen

Challah Bread- Mushroom Stuffing With Wild Rice and Raisins

Recipe courtesy of Food Network Kitchen

Pomegranate Glazed Turkey with Wild Rice and Chestnut Stuffing

Recipe courtesy of Cat Cora

Southern Dressing

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories