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
Transfer to large bowl
2
Place wild rice in heavy medium saucepan
3
Add enough cold water to cover rice by 3 inches
4
Bring to boil
5
Reduce heat to medium-low and simmer until rice is almost tender, about 45 minutes
6
Drain
7
Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in heavy large pot over medium-high heat
8
Add shiitakes; sauté until brown, about 7 minutes
9
Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium-high heat
10
Add oyster mushrooms; sauté until brown, about 5 minutes
11
Transfer to bowl with shiitakes
12
Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium heat
13
Add onions to pot; sauté until golden and very tender, about 20 minutes
14
Add chile; stir 1 minute
15
Add remaining 1 tablespoon butter and 1 tablespoon oil to pot; add brown rice and stir 2 minutes
16
Add wild rice, broth, bay leaves, and 1 teaspoon coarse salt; bring to boil
17
Reduce heat to medium; cover and simmer until all rice is tender and liquid is absorbed, 35 to 40 minutes
18
Fluff rice mixture with fork
19
Stir in mushrooms and parsley
20
Season to taste with more salt and pepper
21
Stir briefly over medium heat until heated through
22
Transfer to large bowl
23
Place wild rice in heavy medium saucepan
24
Add enough cold water to cover rice by 3 inches
25
Bring to boil
26
Reduce heat to medium-low and simmer until rice is almost tender, about 45 minutes
27
Drain
28
Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in heavy large pot over medium-high heat
29
Add shiitakes; sauté until brown, about 7 minutes
30
Transfer to large bowl
31
Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium-high heat
32
Add oyster mushrooms; sauté until brown, about 5 minutes
33
Transfer to bowl with shiitakes
34
Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium heat
35
Add onions to pot; sauté until golden and very tender, about 20 minutes
36
Add chile; stir 1 minute
37
Add remaining 1 tablespoon butter and 1 tablespoon oil to pot; add brown rice and stir 2 minutes
38
Add wild rice, broth, bay leaves, and 1 teaspoon coarse salt; bring to boil
39
Reduce heat to medium; cover and simmer until all rice is tender and liquid is absorbed, 35 to 40 minutes
40
Fluff rice mixture with fork
41
Stir in mushrooms and parsley
42
Season to taste with more salt and pepper
43
Stir briefly over medium heat until heated through
44
Transfer to large bowl
45
Available at many supermarkets and at specialty foods stores and Latin markets
46
Available at many supermarkets and at specialty foods stores and Latin markets
47
Available at many supermarkets and at specialty foods stores and Latin markets