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WILD RICE STUFFING with Goat Cheese

from Joe Diffie
Recipe
Ingredients:
1 ½ cups wild rice
5 cups water
Salt to taste
½ cup coarsely chopped chorizo sausage
4 Tablespoons unsalted butter
1 large onion, finely diced
2 carrots, finely chopped
3 celery stalks, finely chopped
1 Tablespoon minced garlic
¾ lb stale country style bread, cubed
6 ounces goat cheese
2 Tablespoons finely chopped fresh Italian parsley
1 Tablespoon finely chopped fresh thyme
1 ½ cups chicken stock, plus extra if needed
Salt and pepper
 
Directions:


Preheat oven to 350 degrees.

1.  Place rice, water, and salt in a medium saucepan and bring to a boil over medium high heat.  Simmer until the grains open all the way.  Drain rice and set aside.

2.  Cook chorizo in a small saucepan over medium heat until the fat is rendered and the chorizo is a little crisp.  Drain and set aside.

3.  Melt butter in a large saucepan over medium heat.  Add onion, carrots, and celery, cook for about 4 minutes.  Add garlic and cook for 1 more minute.

4.  Add cooked rice, cooked chorizo, bread, goat cheese, parsley, thyme, and stock.  Stir to combine.  The mixture should be quite wet.  Add a little more stock or water if needed.  Season to taste with salt and pepper.

5.  Transfer to a buttered baking dish and bake uncovered in oven until golden brown and heated through, about 25 to 30 minutes.