Wild Rice Stuffing Recipe

Servings: 6-8
Prep time: 20 minutes
Total time: 1 hour 30 minutes

2 cups|350 grams wild rice
1 quart|950 ml vegetable stock
1 teaspoon kosher salt, plus more to taste
1 bay leaf
2 small onions, 1 halved, 1 chopped
2 whole cloves
½ cup|125 ml olive oil, plus more
12 ounces|325 grams cremini or shiitake mushrooms, sliced
2 medium carrots, peeled and diced
2 stalks celery, thinly sliced
2 medium parsnips, peeled, cored and diced
2 garlic cloves, finely minced
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
½ cup|70 grams dried cherries
½ cup|55 grams toasted pecan pieces
3 tablespoons chopped parsley

1. Combine rice, 3 ½ cups|830 ml stock, 4 cups|950 ml water, and 1 teaspoon salt in a medium saucepan. Press the bay leaf against 1 half of the onion and secure by pressing a clove through it into the onion. Press the remaining clove into the other onion half; add to saucepan. Bring to a boil, reduce to a simmer and partly cover. Cook 50 to 55 minutes until rice is tender and some of the grains have burst. Drain, discard onion halves, and set aside.
2. Heat 2 tablespoons of the oil in a large skillet over medium-high. Add half of the mushrooms and cook until browned on both sides, about 5 minutes; season with salt and pepper. Transfer browned mushrooms to a medium bowl and repeat with the remaining mushrooms, adding more oil as needed. Reduce the heat to medium-low, add the remaining oil, and cook the carrots, celery, parsnips, and onion, stirring occasionally, until the vegetables are beginning to brown, about 15 minutes. Add the cooked mushrooms, garlic, rosemary, and thyme and cook until fragrant, 1 to 2 minutes. Add the reserved vegetable broth and rice, along with the cherries and bring to a simmer. Cook until the liquid has evaporated, 2 minutes more. Fold in the pecans and parsley, season to taste, and serve warm.

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