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.

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.