Wild Rice And Mushroom Stuffing
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
Wild Rice (about 12 ounces)4 tbsps
Butter (1/2 stick, divided)4 tbsps
Extra-Virgin Olive Oil (divided)340 g
Oyster Mushroom (sliced)2 cups
Brown Basmati RiceDirections:
1
Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium-high heat
2
Add oyster mushrooms; sauté until brown, about 5 minutes
3
Transfer to bowl with shiitakes
4
Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium heat
5
Add onions to pot; sauté until golden and very tender, about 20 minutes
6
Add chile; stir 1 minute
7
Add remaining 1 tablespoon butter and 1 tablespoon oil to pot; add brown rice and stir 2 minutes
8
Add wild rice, broth, bay leaves, and 1 teaspoon coarse salt; bring to boil
9
Reduce heat to medium; cover and simmer until all rice is tender and liquid is absorbed, 35 to 40 minutes
10
Fluff rice mixture with fork
11
Stir in mushrooms and parsley
12
Season to taste with more salt and pepper
13
Stir briefly over medium heat until heated through
14
Transfer to large bowl
15
Place wild rice in heavy medium saucepan
16
Add enough cold water to cover rice by 3 inches
17
Bring to boil
18
Reduce heat to medium-low and simmer until rice is almost tender, about 45 minutes
19
Drain
20
Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in heavy large pot over medium-high heat
21
Add shiitakes; sauté until brown, about 7 minutes
22
Transfer to large bowl
23
Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium-high heat
24
Add oyster mushrooms; sauté until brown, about 5 minutes
25
Transfer to bowl with shiitakes
26
Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium heat
27
Add onions to pot; sauté until golden and very tender, about 20 minutes
28
Add chile; stir 1 minute
29
Add remaining 1 tablespoon butter and 1 tablespoon oil to pot; add brown rice and stir 2 minutes
30
Add wild rice, broth, bay leaves, and 1 teaspoon coarse salt; bring to boil
31
Reduce heat to medium; cover and simmer until all rice is tender and liquid is absorbed, 35 to 40 minutes
32
Fluff rice mixture with fork
33
Stir in mushrooms and parsley
34
Season to taste with more salt and pepper
35
Stir briefly over medium heat until heated through
36
Transfer to large bowl
37
Available at many supermarkets and at specialty foods stores and Latin markets
38
Available at many supermarkets and at specialty foods stores and Latin markets
39
Available at many supermarkets and at specialty foods stores and Latin markets
40
Place wild rice in heavy medium saucepan
41
Add enough cold water to cover rice by 3 inches
42
Bring to boil
43
Reduce heat to medium-low and simmer until rice is almost tender, about 45 minutes
44
Drain
45
Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in heavy large pot over medium-high heat
46
Add shiitakes; sauté until brown, about 7 minutes
47
Transfer to large bowl