Recipe courtesy of Bobby Flay
Episode: Thanksgiving
Wild Rice and Goat Cheese Dressing
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
Total:
2 hr 10 min
Prep:
25 min
Cook:
1 hr 45 min
Yield:
6 to 8 servings
Level:
Easy

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.

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