Wild Rice and Goat Cheese Dressing (Bobby Flay) |
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Prep Time: 25 Minutes Cook Time: 105 Minutes |
Ready In: 130 Minutes Servings: 6 |
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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:
1. Preheat the oven to 375 degrees F.
2. 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.
3. 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.
4. 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.
5. *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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