Photo: Brian Hagiwara
This recipe makes an elegant alternative to ordinary bread stuffing. It’s richly flavored with two kinds of mushrooms and vegetables.
Serves 26 (as a side dish)
DirectionsActive time: 45 minutes
Total time: 1 hour 5 minutes
Preheat oven to 325°F.
In 2-quart saucepan, heat wild rice and 2 cups water to boiling over high heat. Reduce heat to low; cover and simmer until wild rice is tender, 35 to 40 minutes. Stir in cranberries; heat 1 minute. Drain if necessary.
Meanwhile, in nonstick 5- to 6-quart Dutch oven, melt 2 tablespoons butter over medium heat. Add carrots, celery, and onion and cook until ten-der and golden, 12 to 15 minutes. Stir in salt, thyme, and pepper and cook 1 minute; transfer to medium bowl.
In same Dutch oven, melt remaining 2 tablespoons butter over medium heat. Add shiitake and white mushrooms, and cook until tender and golden and liquid evaporates, about 12 minutes; transfer to bowl with vegetables.
In same Dutch oven, heat brown rice, broth, and remaining 1 ¾ cups water to boiling over high heat. Reduce heat to low; cover and simmer until tender, 18 to 20 minutes. Stir wild-rice and vegetable mixtures into rice. Spoon stuffing into 13" by 9" glass baking dish or shallow ½-quart casserole. Cover with foil and bake until heated through, about 20 minutes.
From The Good Housekeeping Test Kitchen Cookbook (Hearst) by The Editors of Good Housekeeping.
Published on November 17, 2011